22 January 2010
Stuffed Mushrooms
Posted by sharon under: Appetizers (Starters); December Celebrations; HOLIDAY TRADITIONS; Super Bowl & Sports Events; VEGAN RECIPES .
(Click on photo to enlarge)
Makes about 48-60 appetizers
Ingredients
Filling
2 tablespoons extra virgin olive oil
1 medium onion, finely chopped
4 punnets (single containers) white mushrooms, stems removed and finely chopped
7 ounces soy sausage (like Gimme Lean); about 1 cup, packed
1 teaspoon dried thyme
1/2 teaspoon dried rosemary
Salt, to taste
8 ounces vegan cream cheese (like “Better Than Cream Cheese” by Tofutti)
1/4 cup Parma Zaan Sprinkles
1/2 cup pecans, roasted and chopped
Topping
2 tablespoons vegan butter, melted
6 tablespoons vegan *Panko bread crumbs (like Ian’s, original or whole wheat)
*Japanese bread crumbs
To Make the Filling
- Break the soy sausage into 1/2-inch pieces. Set aside. In a medium skillet, heat the oil over medium-high heat and add the onions. Cook until soft and transparent, about 5 minutes, stirring frequently. If necessary, reduce heat to medium during cooking to prevent burning.
- Add the chopped mushroom stems and cook for a further 2-3 minutes, stirring several times. Add the soy sausage, thyme, rosemary and salt. Cook until sausage is cooked through and firm, about 5 minutes. Set aside to cool to room temperature (you may refrigerate it to speed up the cooling process).
- Meanwhile in a separate medium bowl, beat the cream cheese until soft. Stir in the Parma Zaan Sprinkles and pecans until fully combined. Add the cooled sausage mixture and mix well.
To Make the Topping
- Combine the butter and Panko breadcrumbs in a small bowl. Set aside.
- Preheat the oven to 400 degrees F (200 C). While oven is heating, grease a large oven-proof dish or baking sheet with vegetable oil. Place mushrooms in the dish or on the baking sheet and generously stuff them with the filling. (Depending on the size of your baking dish or sheet, you may have to bake the mushrooms in two batches.)
- Top each mushroom with the Panko breadcrumbs, pressing down on the topping to ensure it adheres to the filling. Bake for 20-25 minutes, or until mushrooms are cooked and topping is a light golden brown. Serve warm or at room temperature.
Cook’s Tip
- Use any leftover filling as a topping for bruschetta. Brush slices of French or Italian bread with some extra-virgin olive oil (on one side only). Top the unoiled side with the filling and grated vegan cheese (cheddar or mozzarella work well). Place the slices on an ungreased baking sheet (oiled side of slices are facing down) and slide under a grill at 400 degrees F (200 C) for 2-3 minutes, or until cheese is slightly melted and lightly browned. Enjoy!
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