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I'm obviously on a comfort food kick these days. Thursday's post featured fried jalapeño poppers, and today I'm going with soy cream cheese and "bacon" stuffed mushrooms. I guess that's what football season will do to you.
This recipe is a very straightforward veganized version of a very popular recipe on All Recipes. The only difference is that I threw vegan bacon pieces into my soy cream cheese mixture—oh, and that I used soy cream cheese rather than a dairy product.
You can get fancy and use tempeh bacon or something similar, but I chose to use Bac-Os (yes, they're vegan), and it was delicious.
Enjoy!
Soy Bacon and 'Cream Cheese' Stuffed Mushrooms
12 whole fresh mushrooms1 Tbsp. vegetable oil1 Tbsp. minced garlic8 oz. vegan cream cheese1/4 tsp. ground black pepper1/4 tsp. onion powder1/4 tsp. ground cayenne pepper2 Tbsp. soy bacon bits
•Preheat the oven to 350°F. Spray a baking sheet with cooking spray.
•Clean the mushrooms with a damp paper towel. Carefully break off the stems and chop them extremely fine, discarding the tough ends.
•Heat the oil in a large skillet over medium heat. Add the garlic and mushroom stems and sauté until soft, about 2 minutes. Remove from the heat and let cool in a small bowl.
•When the garlic mixture has cooled, add the "cream cheese," pepper, onion powder, cayenne pepper, and soy bacon bits and stir until blended.
•Fill each mushroom cap with a generous amount of stuffing. Arrange the mushroom caps on the prepared cookie sheet and bake for 20 minutes.
Makes 12 mushrooms