Monday, March 5, 2012

Stuffed Mushrooms

So you're in luck! I'm actually writing about my mom's birthday meal before the next birthday celebration. 

My mom has been wanting a grill for some time now, so I decided to give her one for her birthday. And naturally, it was only appropriate to break it in for her birthday meal.

We had all sorts of roasted vegetables and tofu, as well as a side of oven roasted potatoes, pita bread, spinach & artichoke dip, and these stuffed mushrooms. It was quite a veggie feast.

Vegan Stuffed Mushrooms


8 large stuffing mushrooms
1/4 cup cream cheese (Tofutti)
1/4 cup cheddar cheese (Daiya) (mozzarella would be good too)
1 tablespoon red onion, diced
1 teaspoon thyme
salt and pepper to taste
dash of paprika


Preheat oven to 400˚F.

Remove the stems and hollow out the center of the mushrooms with a spoon. Set aside.

Mix the cream cheese, cheddar cheese, red onion, thyme, and salt and pepper in a small bowl.

Fill the mushrooms with the cream cheese mixture and place on a baking sheet.

Sprinkle lightly with paprika for presentation.

Bake for 20 minutes, or until mushrooms are tender.

Makes 8 stuffed mushrooms.


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