These vegetable and vegan cheese stuffed mushrooms make a perfect plant based appetizer to share with friends and family over the holidays. Red pepper and spinach in the filling feel festive. They are cheesy and crusted with buttery panko crumbs.
I developed the recipe for Fresh Start Fauxmage, a plant based cheese company that makes a range of delicious flavours. I used their "creamy pesto" and "baked feta style" cheeses in the filling. The creamy pesto lends flavours of basil lemon and garlic. If you don't live in Atlantic Canada or Ontario where this product is sold, I would just substitute your favourite creamy/spreadable plant based cheese instead. Cream cheese with extra flavouring added or plant based boursin....something along those lines should work great.
I used smaller mushrooms to make these bite sized to nibble on, but I think it would be really fun to stuff larger mushrooms and serve them as a main course. Salad and crusty bread would my sides of choice.
Creamy Pesto Stuffed Mushrooms
Yield: 30 stuffed mushrooms
Hey! I'm Trisha