Vegan Stuffed Mushrooms

If you’re looking for a perfect 4th of July appetizer, look no further! This will please *everyone* at your party (well, except the mushroom-haters!). I made this up in order to have a fun appetizer when my vegan friend came over for dinner recently, and it was a hit! You could also make this non-vegan (but still vegetarian) by subbing goat cheese, since the vegan cheese can be a bit pricey. These are fantastic! Enjoy!

Vegan Stuffed Mushrooms
A Karen original recipe
Makes 12 appetizers

12 baby bella mushrooms (about 1 lb)
5 Tbsp vegan sun-dried tomato pesto (I used Taste Elevated)
2 oz vegan cheese (I used Kite Hill original)
1/4 cup panko breadcrumbs
1 tsp olive oil
1/4 tsp salt
1/4 tsp pepper

1. Preheat oven to 425.

2. Wash and pull stems from 12 baby bella mushrooms. Fill each mushroom cap with 1 tsp sun-dried tomato pesto. Cut cheese into 12 portions, top each mushroom with cheese.

3. In a small bowl, mix panko, olive oil, salt & pepper. Distribute evenly on top of the mushrooms.

4. Bake for 25 minutes. Serve hot.

Nutritional info:
Calories 45.1
Total Fat 3.3 g
Saturated Fat 0.3 g
Polyunsaturated Fat 0.1 g
Monounsaturated Fat 0.3 g
Cholesterol 0.0 mg
Sodium 86.8 mg
Potassium 57.1 mg
Total Carbohydrate 2.8 g
Dietary Fiber 0.4 g
Sugars 0.7 g
Protein 1.5 g


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