Hope everyone had a merry Christmas, happy Hanukkah, Kwanzaa and Winter Solstice! Want to know what was cooking in The Opinioness’ kitchen for Christmas?? I didn’t have to cook too much as my boyfriend Jeff and I visited his cousin’s house. She graciously prepared a fabulous vegan nut loaf accompanied by salad and mashed butternut squash. But of course I had to bring something! So I baked a batch of thumbprint cookies with jam and these addictive Vegan Stuffed Mushrooms.
Since I cooked so much for Thanksgiving, I wanted to create a simple yet satisfying hors d’oeuvres recipe for Christmas. These are so quick and easy, you won’t be slaving away in the kitchen, leaving you more time to socialize…and eat of course. Stuffed mushrooms usually please many palates. What else makes these the perfect hors d’oeuvres? They taste delicious hot or cold. I knew I needed a smooth stuffing to go into the mushroom caps…Panko breadcrumbs, a Japanese style of breadcrumbs, were the perfect fit. Using aromatic herbs like dill and marjoram along with peppery thyme, these bites are moist and comforting, melting in your mouth.
Taking a popular dish and cutting out the meat and/or dairy is a great way to introduce people to vegetarian and vegan food. As soon as I put these out on a platter for people to eat, they started to disappear. So sit back and enjoy the accolades as peeps compliment your mad culinary skills.
Vegan Stuffed Mushrooms
40 ounces button mushroom caps
Non-dairy butter for greasing baking sheets
2 tablespoons extra virgin olive oil
1 medium yellow onion, diced
4 cloves of garlic, minced
2 cups Panko breadcrumbs
2 tablespoons non-dairy butter
1 cup veggie broth, approximately
3 teaspoons dill, dried
2 teaspoons marjoram, dried
2 teaspoons rosemary, crushed and dried
1 teaspoons parsley, dried
1 teaspoon thyme, dried
1/2 teaspoon salt
1. In a large skillet, heat olive oil on high heat. Sauté onion and garlic until onions are translucent, approximately 5 minutes.
2. Add Panko breadcrumbs, butter, dill, marjoram, rosemary, parsley, thyme and salt. Stir. Then add veggie broth slowly and stir, adding more broth just until stuffing comes together. Set aside.
3. Preheat oven to 350 degrees F.
4. Take a paper towel, wrap it around your hand and scoop it into butter to lightly grease the baking sheets.
5. Rinse mushrooms with water to clean. Remove stems from caps and discard.
6. Scoop a small amount of stuffing into each mushroom cap, squishing it in.
7. Bake for 13 to 15 minutes until browned.
Yields approximately 60 stuffed mushrooms