The Best Vegan Stuffed Mushrooms
Add this appetizer on the menu at your next gathering and guaranteed it will be a hit! Even the non-vegans will gobble them right up
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Prep Time 20 minutes mins
Cook Time 20 minutes mins
Parchment Paper
Knife
1 medium frying pan
- 24 mushrooms, baby bellas or white mushrooms both work
- 8 oz vegan chive cream cheese
- 1/3 cup roasted red bell pepper, diced
- 1/4 tsp cayenne pepper
- 1/4 tsp onion powder
- 1/4 tsp black pepper
- 1 tsp garlic powder
- 1 tbsp oil
Preheat oven to 350 degrees Farenheit
Wipe mushrooms clean and remove stems from caps
Set caps on a lined baking sheet
Finely chop stems
In a medium pan, saute mushroom stems and green onions with 1 tbsp of oil until all the moisture is gone
Remove from heat and let it cool
In the meantime, mix cream cheese, roasted bell pepper, spices and parmesan (if using) in a medium bowl
Once the stems are cool, add to cream cheese mixture and mix well
Scoop a generous amount of the mixture into each mushroom cap
Bake for 20 minutes
Let rest a few minutes before serving
- If you are in a time crunch, you can add mushroom stems and green onions to a mini food processor to chop
Keyword dairy free, mushrooms, stuffed mushroom, vegan
Let me know how it was and tag @dishingwithheather on Instagram!