Stuffed Mushrooms

These Stuffed Mushrooms are delicious, easy to make, and enjoyed by all. If you’re unsure what to make with your fresh mushrooms, then why not try this recipe out? I promise you’ll love every last bite :D

This recipe is free from:

• dairy

• egg

• peanut

• tree nuts

• soy

• fish/shellfish

• mustard

• sesame

• wheat/gluten

• animal product/byproduct

Enjoy these savory Stuffed Mushrooms as a side dish to compliment your main meal, or serve as an hors d’oeuvre at your next gathering. xx

Stuffed Mushrooms

INGREDIENTS

Yields: many

4C white and/or cremini mushrooms, cleaned

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

DIRECTIONS

1. Preheat oven to 375°F.

2. Line baking sheet with parchment paper and set aside.

3. Taking each mushroom, pop the stem off but don’t discard! You’ll be using them for the stuffing.

4. Thinly chop the stems and toss in a heated pan with olive oil on medium high heat.

5. Thinly chop leek stalk and add it to stems. Stir until leek is wilted and stems are soft about 4 minutes or so.

6. Add cream cheese and stir to incorporate. Then add your nutritional yeast, salt, pepper, and cayenne.

7. Take a teaspoonful of stuffing and add to mushroom caps.

8. Sprinkle cheese shreds all over mushrooms.

9. Bake in the oven for approximately 15 minutes, until mushrooms are soft and cheese has melted.