Dairy-Free Cream Cheese Stuffed Mushrooms

Ingredients

• 16 to 20 ounces mushrooms (about 32 to 40 medium button mushrooms)
• 1 tablespoon oil
• 1 tablespoon minced garlic
• 1 8-ounce tub dairy-free cream cheese alternative (softened)
• 1 tablespoon nutritional yeast flakes
• 1/4 teaspoon ground black pepper
• 1/4 teaspoon onion powder
• 1/4 teaspoon salt (or to taste)
• 1/8 to 1/4 teaspoon ground cayenne pepper (to taste (can sub crushed red pepper flakes))
• 1 1/2 cups dairy-free bread crumbs or panko (divided (use gluten-free, if needed))
• 1/3 cup diced roasted red pepper (optional)

Instructions

1. 1

   Preheat your oven to 350°F and line a jelly roll pan or baking sheet with high sides with parchment paper.

2. 2

   Carefully remove the stems from the mushrooms, and finely chop them.

3. 3

   Heat the oil in a skillet over medium-low heat. Add the garlic and chopped mushroom stems and sauté until the water from the mushrooms is cooked out and the stems have shrunken substantially, about 5 to 10 minutes.

4. 4

   In a mixing bowl, beat the cream cheese alternative, nutritional yeast, black pepper, onion powder, salt, and cayenne until smooth.

5. 5

   Stir in the cooked mushroom stems and garlic, followed by 1 cup breadcrumbs and roasted red pepper (if using). Taste and add seasoning, if desired.

6. 6

   Stuff each mushroom cap with a generous amount of the filling, and place them on your prepared baking sheet.

7. 7

   Sprinkle the tops of the mushrooms with the remaining ½ cup breadcrumbs, and lightly press it into the tops.

8. 8

   Bake the stuffed mushrooms for 17 to 22 minutes, or until softened and the breadcrumbs begin to brown.

9. 9

   Let the stuffed mushrooms cool for 10 minutes before serving.