The best appetizer ever: Daiya Vegan Cream Cheese Stuffed Mushroom Caps. Quick, easy, vegan, gluten-free, and delicious treat.
Ingredients for the best ever Daiya Vegan Cream Cheese Stuffed Mushroom Caps
- 600 g small cremini mushrooms
- 227 g Chive and Onion Daiya cream spread
- 341 ml Asparagus tips
- 87 ml tin artichoke hearts
- 5 ml of lemon juice
- 5 ml fresh crushed garlic (or more to taste)
- 2.5 ml onion powder
- Panko breadcrumbs for topping (Panko is not gluten-free, but it is nearly always vegan)
- Preheat the oven to 400° F.
- Remove stems from mushrooms and wipe mushroom caps clean and dry
- Place on a cooling rack in a baking cookie pan.
- Drain the asparagus and artichoke from all excess fluid. Ensure that no liquid is trapped inside the artichoke hearts. It is best to give it a slice squeeze to get rid of the liquid.
- Place it on a chopping board and slice it into slivers or smaller chunks.
- Mix all the other ingredients together and then gently fold in the artichoke and asparagus mixture
- Scoop a teaspoon or so of this mixture and fill the caps. You should heap it up, do not skimp on the mixture, as you will have plenty and some left.
- Pour Panko crumbs into a small container
- Take the cap with the filling and turn it upside down press it down lightly to ensure that the filling is covered with crumbs.
- Return it back to the wire rack
- Place it in the oven for 15-18 minutes
- If you prefer, feel free to broil it slightly for a few minutes
- Do not overcook it. I prefer the mushroom still to be solid (it should NOT be soggy.
- Serve as a tasty vegan appetizer.
More appetizers, vegan and non-vegan versions
Perhaps the best gluten-free bread crumb substitute is using gluten-free bread. We can all agree that gluten-free bread is on the dry side, but for breadcrumbs that will come in handy. Toast enough GF bread slices, let them cool down, and then blend them in a blender or food processor to resemble coarse breadcrumbs.
Prepared by Esme Slabs
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