2.02.2013

Happy National Stuffed Mushroom Day - two days early

Pirate Mushroom courtesy of My Zoetrope
Hello!  So, National Stuffed Mushroom Day is technically not until February 4.  But it shares a day with National Homemade Soup Day, and each of them seem too good to miss.  So here you are - stuffed mushrooms two days early.

I am a big fan of stuffed mushrooms.  The problem, of course, is that they are usually stuffed with something like crab and topped with cheese.  Time to veganize?  Of course!  I made stuffed mushrooms for the first time in the 2012 holiday season.  My recipe - or something like it - is for mushroom-stuffed mushrooms.  It's a little bit meta, and amazing if you're a huge mushroom fan like I am.

Mushroom Stuffed Mushrooms

ingredients:
  • two sixteen-ounce packages of medium size mushroom caps - white button mushrooms or baby bellas will work equally well
  • 1/4 tub of tofutti or other vegan cream cheese
  • salt, pepper, spices, garlic

method:
  • pre-heat oven to 350
  • wash all mushrooms
  • take 2/3 of one package of mushrooms and chop extremely fine.  you could run them through a food processor even
  • sautee your mushroom bits with the salt, pepper, spices, chopped garlic - whatever floats your boat - I put some Tony Chachere's in pretty much everything
  • cook until the liquid has mostly evaporated from the mushroom mixture
  • on medium heat, mix in the cream cheese
  • de-stem the remaining mushrooms and arrange the caps on an oiled baking sheets - make sure they are not touching
  • fill each cap with the sautee mixture
  • **optional: sprinkle some vegan cheese and/or breadcrumbs on top of the caps
  • bake caps for 20 to 30 minutes, until tender
  • let cool for 10 to 15 minutes before trying to eat!
Also, happy Groundhog Day!

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