Vegan JalapeƱo Popper Mushrooms Recipe
Ingredients:
- 12 large mushrooms, stems removed
- 1/2 cup vegan cream cheese
- 1/4 cup nutritional yeast
- 2 tablespoons chopped pickled jalapeƱos
- 1/4 cup breadcrumbs (gluten-free if desired)
- 1 tablespoon olive oil
- Salt and pepper to taste
- Fresh chopped parsley for garnish (optional)
Instructions:
- Preheat your oven to 375Ā°F (190Ā°C). Line a baking sheet with parchment paper.
- In a mixing bowl, combine the vegan cream cheese, nutritional yeast, and chopped pickled jalapeƱos. Mix well until smooth and creamy.
- Fill each mushroom cap with a generous spoonful of the cream cheese mixture, pressing it down slightly to ensure it fills the cavity.
- In a separate bowl, combine the breadcrumbs, olive oil, salt, and pepper. Mix until the breadcrumbs are evenly coated with the oil.
- Sprinkle the breadcrumb mixture over the stuffed mushrooms, covering the cream cheese filling.
- 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.
- Remove from the oven and let the mushrooms cool for a few minutes before serving.
- 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 jalapeƱo popper mushrooms as a tasty appetizer or snack!