Every now and then you need an appetizer that is so delicious, no one will know it’s plant based or vegan or dairy free. These stuffed mushrooms will be a hit at the party.
Even though these are delicious, I don’t advocate the daily or weekly consumption of processed foods, even if they are plant based. They are still processed and should be a minimal component in your diet.
1 lb whole Portobello mushrooms, cleaned, stems removed and set aside
8 oz vegan cream cheese
1 Clove garlic, pressed or minced
1 Sweet onion, minced
2 T Breadcrumbs
1 t Apple cider vinegar
1 – 2 T Nutritional yeast
¼ t each of marjoram, dill, oregano, salt & thyme
Note: depending on size of mushroom caps you may have stuffing left over.
Brush off dirt on mushrooms and remove stems
Finely chop stems and sauté with onion and garlic in a little water or veg broth, set aside to cool
Mix cream cheese, spices and apple cider vinegar together
When onion mixture is cool, fold into cream cheese
Spoon cream cheese misture into mushroom caps mounding up on top, place on cookie sheet
Sprinkle nutritional yeast on top, pressing lightly to adhere ( you can spray tops with a little water to help brown)
Bake about 10 minutes at 350, being careful not to let the filling overflow. To brown tops, broil a couple of minutes on high, watching carefully not to burn.