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Vegan Cheese Stuffed Mushrooms

January 30, 2015 by Foodscape




vegan-cheese-stuffed-mushrooms

If you love stuffed mushrooms, you will love this creamy cheese center married to this juicy mushroom. Pop one in your mouth and they just explode with herb and garlic flavor!  Melt-in-your-mouth and totally party worthy. Pause for swooning.

I wanted to create vegan cheese stuffed mushrooms that resembled my four cheese stuffed mushrooms I used to love so much. These are perfect! As usual I found some test subjects for this recipe (8 people). Then I brought them to my Aunt’s house for dinner one night and they disappeared within 10 minutes…and I brought a lot! You may never make any other kind of stuffed mushroom again.





vegan-cheese-stuffed-crimini-mushrooms

Let’s talk nutritional yeast. Though I don’t use it in this particular recipe, this is the most-used ingredient you should all be familiar with if you love cheese but don’t eat dairy. It’s also an ingredient you should love if you don’t eat meat. The Vitamin B content, protein and fiber (here is a nutrition breakdown) make nutritional yeast a superstar.

How do you use nutritional yeast? My mother used nutritional yeast as a morning sickness remedy when she was pregnant with me (I was the first baby she wasn’t sick with her entire pregnancy!). I eat it for the Vitamin B and trace minerals (especially the zinc!). Put a little salt with nutritional yeast and it makes a great cheesy popcorn topping, nacho dip or blend it with nuts or cauliflower to imitate any kind of dairy cheese you want!

So, what is nutritional yeast? It’s yeast. Deactivated. But beyond that, Bob’s Red Mill states they “grow” their nutritional yeast on cane and beet molasses. I’ve been trying to find an article on the chemical breakdown of processed sugar when it is being used as food for a yeast. Especially since my favorite farmer’s market Kombucha uses sugar as well to feed the tea fungus/mushroom. My theory: because the micro-organisms are eating the sugar, it doesn’t really matter what kind. There won’t be much left of the sugar because it is now fermented, therefore a chemical change takes place. Wish I could find an article to support my theory. 🙁 Let me know if you find one!

Print
Vegan Cheese Stuffed Mushrooms

Ingredients

  • 24 Crimini Mushrooms
  • Vegan Cheese
  • 1 cup cashews (soaked at least 2 hours)
  • 1/2 cup almonds (soaked overnight, or for 1 hour with boiling water poured on them)
  • 2 tbsp olive oil
  • 1 tbsp avocado oil
  • 1 tbsp tahini
  • 4 tbsp lemon juice
  • 2 fresh garlic cloves, peeled
  • 3/4 tsp rosemary
  • 1/2 tsp thyme
  • 1 12 tsp salt

Instructions

  1. Preheat Oven to 350°F
  2. Vegan Cheese
  3. Process in a high speed blender.
  4. *If processing in a food processor, soak both nuts overnight. If it is not processing smoothly, add a little water and strain through a cheesecloth before blending with the rest of the ingredients
  5. Mushrooms
  6. Take a damp paper towel and wipe down each mushroom.
  7. Twist each mushroom stem out to create a hollow center.
  8. Spoon in the Vegan Cheese
  9. Toppings
  10. top eat mushroom with a sprig of Thyme
  11. Bake at 350°F for 30 minutes
  12. (375°F will be done in 20)
3.1

Eat Clean, Eat Well,

Michaell

*I am an amazon affiliate and receive a small percentage if you buy any amazon links from my site. This money goes towards my food budget to make the recipes you see here. Every little bit helps! If you want to check out amazon, here’s a link to get there!

Filed Under: Appetizers, Dietary Needs, Paleo, Snacks, Vegan, Vegetarian

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Comments

  1. Marjorie Stradinger says

    January 30, 2015 at 10:25 pm

    I like this recipe for vegan cheese much better than the ones that use miso. This looks fun and easy, and tasty. I will give it a try. Just bought my tahini,
    Marjorie Stradinger recently posted…Figs vs. Food AssassinsMy Profile

  2. Levan @ MyWifeMakes.com says

    February 11, 2015 at 4:22 am

    Michaell! Totally digging these stuffed mushrooms. Amrita is not a fan of mushrooms, but I love them, big or small, Western or Asian! Gotta try these ASAP. What mushrooms do you especially recommend we use?

    Levan
    Levan @ MyWifeMakes.com recently posted…Vegan PaellaMy Profile

    • Foodscape says

      February 11, 2015 at 9:25 am

      Hey there Levan! Cremini Mushrooms were my mushrooms of choice, however, I am sure button mushrooms would taste good too. Amrita doesn’t like ANY mushrooms? Not even in soup? Crazy! Though I understand since my husband doesn’t like mushrooms, but he doesn’t like any vegetables that have a veggie texture. Let me know how you like the mushrooms 🙂
      Foodscape recently posted…No Bake Mississippi Mud Pie (raw & vegan)My Profile

  3. Foodscape says

    October 28, 2015 at 11:21 pm

    Just a quick update that the Blender Babes tested out this recipe. They said:
    BLENDER BABES RECIPE TESTER NOTES
    “Tasted like Herb Cream Cheese, which surprised me cause sometimes you can tell that it is fake cheese, not the real stuff. But this one, it tasted like cream cheese spiked with herbs and spices. Perfect texture of cream chesse as well! Really good for Vegan Cheese.” and “I made this again for a party, I added 2 cloves of roasted garlic and it tasted more of Herb and Garlic Cheese type, really amazing!” and “When I made it for a second time, I had some leftovers and I used it as spread on my crackers, mmmm!” and “You have to love mushrooms to appreciate the aroma as they cook. Yum-my! These smelled awesome and tasted great. Reminded me of a big dinner being cooked. Don’t forget to scrape the jar and eat the remaining filling!”

    Here is the link: http://www.blenderbabes.com/lifestyle-diet/dairy-free/vegan-cheese-stuffed-mushrooms-recipe/
    Foodscape recently posted…Sweet and Savory Stuffed Acorn Squash with White BeansMy Profile

Welcome! I'm Michaell, the recipe creator and photographer behind Foodscape. My challenge? How to take my favorite recipes and re-invent them using whole-food, processed-free, gluten-free and plant-based ingredients...and sneaking extra fruits and veggies into every recipe. Too tough? Not for this girl!

Every Friday I launch a new family friendly recipe that even the pickiest eaters will eat. Join my mailing list or add me to your RSS so I can share with you too! Read More…

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Michaell is a food blogger that specializes in plant-rich whole foods. Almost all recipes on Foodscape are vegetarian, vegan and gluten-free. Read More…

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