Vegan Stuffed Mushrooms
Ingredients:
Double/triple ingredients for large batches
8 large mushrooms
1/2 cup Vegetable broth
1/2 cup garlic powder
2 cups Dry Stuffing mix, I used Pepperidge Farm Herb
1 TBSP of Olive Oil
1 small onion
3 small celery stalks
1/2 cup fried onions
1 tsp garlic powder
Pepper to taste
1/4 cup Daiya Mozzarella Shreds
1. Pull off the stems of mushrooms (Wash, Save, Set aside) and use a spoon to scoop out as much as you can of each to make a little mushroom bowl
2. Rinse Mushrooms and pat dry with paper towels. These need to be pretty dry so when you bake them, the moisture doesn't ooze out and make a slimy mushroom
3. Cut onions, celery, and mushroom stems in tiny pieces. Add onions and celery to fry pan with Olive Oil
4. Once the onions and celery are soft, add the mushroom stems that you cut up, then add garlic powder and pepper
5. Measure out two cups of dry stuffing mix and dump in fry pan, add 1/2 to 3/4 cups of Vegetable broth and mix well until you get a gummy stuffing
6. Add the fried onions to the mixture and mix well
7. Pre heat oven to 375 and then use your stuffing mixture to stuff your mushrooms.
8. Add some Daiya Mozzarella Shreds on top of each one. A little goes a long way with these Shreds
9. Bake Mushrooms for 20 minutes or until the mushrooms look "dry" and not slimy
This serves 2 people. If you're using for a party, I would make 4 batches of these. Non vegans like this too. Also if you are serving at a party with dairy eaters, go ahead and split these up, put half Daiya Shreds on some and half regular dairy mozzarella on the others.
