Looking for an hors d'oeuvre or appetizer to serve at any party or gathering? These are now my go-to thing to make if people are coming over and want something to snack on while they hang. vegan stuffed mushrooms are easy to make and can be an upscale dish or your new football tailgate classic.
INGREDIENTS
Olive or Avocado oil, for pan
1 1/2 lb. baby mushrooms
2 tbsp. vegan butter
2 cloves garlic, minced
1/4 cup vegan breadcrumbs
Kosher salt
Freshly ground black pepper
1/4 c. vegan Parmesan, plus more for topping (optional)
4 oz. vegan cream cheese (softened)
2 tbsp. freshly chopped parsley, plus more for garnish
1 tbsp. freshly chopped thyme
DIRECTIONS
Preheat oven to 400°. Grease a baking sheet with cooking spray. Remove stems from mushrooms and roughly chop stems. Place mushroom caps on the baking sheet.
In a medium skillet over medium heat, melt butter. Add chopped mushrooms stems and cook until most of the moisture is out 5 minutes. Add garlic and cook until fragrant, 1 minute then add vegan breadcrumbs and let toast slightly, 3 minutes. Season with salt and pepper. Remove from heat and let cool slightly.
In a large bowl mix together mushroom stem mixture, vegan parmesan, vegan cream cheese, parsley, and thyme. Season with salt and pepper. Fill mushroom caps with filling and sprinkle with more Parmesan.
Bake until mushrooms are soft and the tops are golden, 20 minutes.
Garnish with parsley to serve.