Stuffed Mushrooms

We love mushrooms, big ones, little ones, button ones, baby bella ones, shitake ones, oh well you get the idea. I had two 8-ounce packages of baby bellas and wanted a fast and yummy appetizer. I've made these before we went vegan and just by using vegan cream cheese and parm these were simple to veganize (is that a word?). The amount of mushrooms you will need for the filling depends on the size of the shrooms. If you have leftover filling just stick it in the frig until you can get more shrooms.

• 12 whole fresh mushrooms
• 1 tablespoon vegetable oil
• 1 tablespoon minced garlic
• 1 (8 ounce) Toffuti cream cheese, softened
• 1/4 cup grated vegan Parmesan cheese
• 1/4 teaspoon ground black pepper
• 1/4 teaspoon onion powder
• 1/4 teaspoon ground cayenne pepper

Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet alumiinum foil that has been coated with cooking spray. Clean mushrooms with a damp paper towel. Carefully break off stems. Chop stems extremely fine, discarding tough end of stems.

Heat oil in a large skillet over medium heat. Add garlic and chopped mushroom stems to the skillet. Fry until any moisture has disappeared, taking care not to burn garlic. 

Set aside to cool.

When garlic and mushroom mixture is no longer hot, stir in cream cheese, Parm, black pepper, onion powder and cayenne pepper. Mixture should be very thick. 

Using a little spoon, fill each mushroom cap with a generous amount of stuffing. Arrange the mushroom caps on prepared cookie sheet.

Bake for 20 minutes in the preheated oven, or until the mushrooms are piping hot and liquid starts to form under caps.