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I know what you’re thinking . . . another recipe with mushrooms?? Why, yes! I happen to love them, PLUS they are so versatile and a huge asset to plant-based or vegan peeps. I know several people that have texture issues with mushrooms, but I just cannot imagine having that problem. I’d lose my shit if my body told me I couldn’t eat them. If you are one of those mushroom haters, please reconsider and give this yummy recipe for Flavorful and Spicy Stuffed Mushrooms a try!
I came up with this recipe while I was sifting through some old recipes of hors d’oeuvres that contained meat. These, in particular, were made with Italian sausage. It was incredibly easy to omit the meat and replace it with the mushroom stems. I bet you could also add a little TVP (textured vegetable protein) or chopped nuts like pine nuts or pecans to add volume. The ideas are limitless with this recipe. Give them a try as an appetizer for your next holiday party!
Other appetizer to try: Chocolate Cayenne Mini Tortes
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Flavorful and Spicy Stuffed Mushrooms
These delicious flavor bombs can be a great addition to your holiday canapé spread or make a nice evening meal for two. I’ll let you decide!
- Total Time: 1 hour
- Yield: 2–4 people 1x
Ingredients
1 small container mushrooms, remove stems and save
2 tbsp sherry cooking wine
1 tbsp olive oil
1/2 cup panko bread crumbs
3 tbsp fresh flat-leaf parsley, chopped
3 tbsp vegan cream cheese (I use Daiya)
1/2 tsp fennel seeds
2 garlic cloves, roughly chopped
1/2 tsp Italian herb seasoning
Sriracha and balsamic glaze for garnish and drizzle
Instructions
Preheat oven to 350 degrees.
With a paper towel, wipe off any dirt that may be on each mushroom and remove their stems. Place buttons into a small bowl and toss with sherry and olive oil. Set aside.
Chop mushroom stems into small pieces and add them to a small bowl along with panko, parsley, cream cheese, fennel, garlic, and Italian seasoning. Using your hands, mash ingredients together until fully incorporated.
Stuff each button mushroom with mixture and place into a baking dish. Bake for 30-45 minutes or until the mushrooms are beginning to wrinkle and stuffing is browned and crisp. Remove from oven and plate. Top each mushroom with sriracha, drizzle with balsamic glaze, and serve.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: appetizer
- Method: bake
- Cuisine: Italian
