Vegan Jalapeño Popper Mushrooms Recipe

Ingredients:

  • 12 large mushrooms, stems removed
  • 1/2 cup vegan cream cheese
  • 1/4 cup nutritional yeast
  • 2 tablespoons chopped pickled jalapeños
  • 1/4 cup breadcrumbs (gluten-free if desired)
  • 1 tablespoon olive oil
  • Salt and pepper to taste
  • Fresh chopped parsley for garnish (optional)

Instructions:

  1. Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
  2. In a mixing bowl, combine the vegan cream cheese, nutritional yeast, and chopped pickled jalapeños. Mix well until smooth and creamy.
  3. Fill each mushroom cap with a generous spoonful of the cream cheese mixture, pressing it down slightly to ensure it fills the cavity.
  4. In a separate bowl, combine the breadcrumbs, olive oil, salt, and pepper. Mix until the breadcrumbs are evenly coated with the oil.
  5. Sprinkle the breadcrumb mixture over the stuffed mushrooms, covering the cream cheese filling.
  6. Place the stuffed mushrooms on the prepared baking sheet and bake in the preheated oven for 15-20 minutes, or until the mushrooms are tender and the breadcrumbs are golden brown.
  7. Remove from the oven and let the mushrooms cool for a few minutes before serving.
  8. Garnish with fresh chopped parsley if desired and serve warm.

Nutrition Information (per serving):

  • Calories: 90 kcal
  • Total Fat: 5g
  • Saturated Fat: 1g
  • Cholesterol: 0mg
  • Sodium: 120mg
  • Total Carbohydrates: 8g
  • Dietary Fiber: 2g
  • Sugars: 2g
  • Protein: 4g

Enjoy these delicious vegan jalapeño popper mushrooms as a tasty appetizer or snack!