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.
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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 mushrooms
1 Tbsp. vegetable oil
1 Tbsp. minced garlic
8 oz. vegan cream cheese
1/4 tsp. ground black pepper
1/4 tsp. onion powder
1/4 tsp. ground cayenne pepper
2 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
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Comments ( 9 )
Oh, I adore stuffed mushrooms. I make something similar with sauteed spinach minced fine with garlic and the minced stems of the mushrooms and a dash of wine.
Totally delicious.
Cheers!
Posted by almost vegetarian | September 8, 2008 10:04 AM
Posted on September 8, 2008 10:04
I couldn't find any soy bacon bits that didn't have hydrogenated oils so instead I used sun dried tomatoes.
I used shitake mushrooms which were incredibly delicious but they turned a little bit mushy so next time I think I'll try cremini brown.
In any event, these were AWESOME! Even my daughter (who hates mushrooms) told me she thinks she's starting to like mushrooms now!
I will definitely be making these the next time I go to my in-laws!
Thanks for a great recipe!
Nathalie
Posted by Nathalie Poulin | September 9, 2008 9:55 AM
Posted on September 9, 2008 09:55
I'm definitely going to be making this recipe this weekend when friends come over....and after my new Bosch oven gets here!
Thanks for the recipe.
Posted by Karen Bosch | September 10, 2008 5:11 PM
Posted on September 10, 2008 17:11
Go directly to your favorite asian grocery store and buy some fermented tofu. (they call it "stinky cheese" in China...crumble it up in your vegan sour cream.
The BEST blue cheese dip EVER!!!
Posted by Robin Hartman | September 11, 2008 12:34 PM
Posted on September 11, 2008 12:34
I made these tonight and my husband and I LOVED them. They have such an interesting taste and look really impressive. I would absolutely make these as an appetizer for guests. Yum!
Posted by Andrea | September 11, 2008 8:08 PM
Posted on September 11, 2008 20:08
Yummy!
Posted by Rhiana at A Frugal Life | September 22, 2008 6:55 PM
Posted on September 22, 2008 18:55
I made this recipe last weekend and they were so awesome. My husband can't wait for me to make them again. I too, try to avoid partially hydrogenated oils, so I didn't use the faux bacon bits. Instead I crumbled a slice of tempeh bacon. Yummy!
Posted by Kat | October 3, 2008 5:49 PM
Posted on October 3, 2008 17:49
This was creamy and yummy with a kick. I actually had leftovers so I used it as a spread on some crackers. Yummy.
Posted by Danielle Murphy | October 6, 2008 1:00 AM
Posted on October 6, 2008 01:00
Wow! This recipe sounds great. I'm planning it for tonight. I love your site, and I found this post about all of the uses of soybeans that I thought you might enjoy.
http://www.petermanseye.com/passions/farming/340-mighty-bean
Cheers!
Posted by Tina Marshall | October 15, 2008 1:08 PM
Posted on October 15, 2008 13:08