Theo and I love mushrooms!
When I saw The Sweetest Vegan making these stuffed mushrooms, I was all over the recipe. The mushrooms were super easy to assemble and so good that I ended up making about 25. Is it bad that Theo and I ate most of them? Enjoy!
24 oz baby portabellas mushrooms
2 tablespoon vegan Butter (I used Earth Balance)
1 medium size onion
1 teaspoon garlic powder
1 teaspoon salt
1 teaspoon pepper
1 tablespoon dried oregano
1/3 cup vegetable stock (I used water)
8 oz vegan cream cheese
¾ cup nutritional yeast
½ cup Panko breading
I used Tofutti vegan cream cheese
It doesn't taste anything like conventional cream cheese but was very good in this recipe.
Preheat oven to 425 degrees F.
Clean mushrooms with a damp cloth and take the stems out. Place mushroom caps, open side up, on a greased cookie sheet.
Prepare vegetables to sautee. Chop onion, mince garlic, and chop mushroom stems.
Heat vegan butter in a skillet over high heat until melted. Add in the onion and mushrooms, and when almost soft, add in the minced garlic. Season vegetables with salt, pepper, and oregano.
Once onions are translucent, slowly stir in vegetable stock to de glaze the pan. Continue to cook until liquid is reduced to about half of the original amount.
Remove the vegetables from heat and stir in vegan cream cheese until fully incorporated. Next stir in ½ cup nutritional yeast and ¼ cup Panko breading.
Use the remaining nutritional yeast and panko breading to top the mushrooms.
Bake for 15 to 20 minutes, until golden brown.
Watch The Sweetest Vegan make this great dish.