C’mon, you know you love ’em. There’s one at every party: the hilarious trainwreck cracking the most asinine jokes. But it wouldn’t be a party without one! Garlicky, juicy, cheesy, and delectably savory. This Cheesy Fungi never gets annoying, and any party is better with lots more than one. Oh, and he’s easy to boot 😉 Yeah, I’m corny as heck and I’m FINE with it

Video Tutorial for Vegan Baked Stuffed Mushrooms

This video was added on November 21, 2014

Vegan Cheese Stuffed Garlic Mushrooms – Vegan Thanksgiving Recipe

Ingredients

10 mushrooms with caps at least 1 1/2″ in diameter (just makes stuffing them easier)

Mushroom stuffing: 1-4 cloves garlic, minced 1 tsp onion powder dash of cayenne 1/4 tsp paprika 3 tbs shredded cheese alternative (I’m using Daiya Pepperjack cheese alternative)



Directions

Pre-heat your oven to 400 F. This is a small dish, so a toaster oven works great and conserves energy!

Clean and de-cap the mushrooms. The easiest way to decap a mushroom is to hold the mushroom cap side down in one hand and, with the other hand, grip the stem closest to the cap and gently move it back and forth until it comes off. The stem should come right off and leave the cap intact.

Mince the mushroom stems and mix with the filling ingredients in a bowl. If needed, crumble the cheese so it is the same consistency as the other ingredients. Pack each mushroom cap with the thoroughly mixed filling.

Place the mushrooms in a greased parchment-lined baking pan. Bake in a pre-heated 400 F oven for 15-20 minutes or until the you can see the cheese melted and bubbling.

Place the mushrooms in a serving dish and add some cayenne or black pepper and serve.

This recipe is part of the Vegan Thanksgiving 2011 Project. To see the rest of the menu, click here.

Printable recipe for Baked Garlic Stuffed Mushrooms