Monday, September 22, 2014

VeganMoFo VIII: Epic Stuffed Mushrooms

Okay okay.  I promise this is my last party post.  I just had to get this recipe up because people were raving about these.  It's kinda a typical recipe.  Normally, I wouldn't use so much processed stuff, but I'll drop some money for parties.  I went with Daiya mozzarella and Trader Joe's cream cheese, but you can do whatever.  You can also substitute the Beyond Beef for well seasoned tempeh.  This recipe is more of a template that can be easily tweaked.

super delicious fungi!
Epic Stuffed Mushrooms
(makes about 30)
soy free option: use soy free cheeses
gluten free option: use gf breadcrumbs

30 cremini mushrooms, stems removed
1 Tbsp oil
2 cups Beyond Beef Feisty Crumbles
1 cup cream cheese
½ cup parsley
½ cup chives
½ cup shredded Daiya (or whatever your jam is)
1 cup panko
2 tsp garlic pepper (recipe follows)

Preheat the oven to 375 degrees. Spray a cookie sheet with oil, and evenly distribute the mushrooms on it. Heat the 1 Tbsp oil in a large skillet. Cook the crumbles until heated. Meanwhile, add the cream cheese, parsley, chives, mozzarella, panko, and garlic pepper to a mixing bowl. Mix in the cooked crumbles until thoroughly combined.

Transfer mixture to a piping (or freezer bag) and pipe into the mushrooms. Place the mushrooms in the oven for about 20 minutes, or until the filling is nice and golden. Allow to cool for 5 minutes.

Garlic Pepper
(makes ½ cup)
gluten free
soy free

¼ cup granulated garlic
2 Tbsp ground pepper
1 Tbsp granulated onion
1 Tbsp parsley flakes
1 tsp fine sea salt

Pour the ingredients into a small plastic or glass container.  Shake thoroughly.  Store in the pantry.

2 comments: said...

I've only ever made stuffed mushrooms once but now I want to make them again, I think the double cheese is what's tempting me!!

Rosie said...

Wow, those look awesome!