These mushrooms turned out better than expected. When I experiment in the kitchen, I’m always nervous about the result – but it’s a great feeling when you realize that it not only turned out ok but it was very well received by some of the harshest food critics (i.e. my kids)!
Here’s an easy, delicious, and healthy recipe for your family to enjoy!
This post is dedicated to one of my talented Instagram followers, Jack “500under500” who’d requested this recipe. Hope you like it!
Vegan Stuffed Mushrooms Yields: many
4C white and/or cremini mushrooms, cleaned (~70)
1 leek stalk, washed well and finely chopped
1Tbsp olive oil
Salt and pepper to taste
Pinch of cayenne pepper
1/4C Daiya plain cream cheese
2Tbsp nutritional yeast
1/2C Daiya mozzarella cheese shreds
Preheat oven to 375°F.
Line baking sheet with parchment paper and set aside.
Taking each mushroom, pop the stem off but don’t discard! You’ll be using them for the stuffing.
Place them on the baking sheet as shown.
Thinly chop the stems and toss in a heated pan with olive oil on medium high heat.
You will inevitably ruin one or few mushroom caps (as in my case), so finely chop and add to the stems.
Thinly chop leek stalk and add it to stems. Stir until leek is wilted and stems are soft about 4 minutes or so.
Add cream cheese and stir to incorporate. Then add your nutritional yeast, salt, pepper, and cayenne. You won’t taste the heat but it will give it a nice kick.
Taste to ensure it’s seasoned to your liking with the salt and pepper.
Being careful while handling the stuffing because it will be hot, take a teaspoonful and add to mushroom caps as shown.
Sprinkle cheese shreds all over mushrooms.
Insert into the oven for 15 minutes, until you notice some juice emanate from the bottom of the mushrooms – this let’s you know they’re soft and cooked through.
Remove and enjoy!
Enjoy as a side dish to compliment your main meal, or serve as an hors d’oeuvre at your next gathering.
Bon appétit! xo