Monday, March 11, 2024
HomeVeganVegan Crab and Cream Cheese-Stuffed Mushrooms

Vegan Crab and Cream Cheese-Stuffed Mushrooms



Tender hearts of palm takes the place of meaty crab on this stuffed mushroom recipe from the Make It Vegan cookbook, whereas a sprinkle of Outdated Bay rounds out the basic crab taste.

What you want:

1 (14-ounce) can hearts of palm, drained and roughly chopped
1 giant shallot, roughly chopped
5 cloves garlic, peeled
¼ cup roughly chopped contemporary parsley
2 tablespoons olive oil, divided
1½ teaspoons Outdated Bay seasoning
½ cup vegan cream cheese, softened
¾ cup panko breadcrumbs, divided
½ cup shredded or grated vegan parmesan
16 giant child bella or white mushrooms, destemmed
½ teaspoon salt
3 tablespoons vegan butter, melted
½ teaspoon garlic powder
¼ teaspoon purple pepper flakes
Minced contemporary parsley, for garnish
Lemon wedges, for serving

What you do:

  1. Preheat oven to 375 levels and line a rimmed baking sheet with parchment paper.
  2. In a meals processor, place hearts of palm, shallot, garlic, and parsley and pulse simply till elements are finely chopped, 30 seconds to 1 minute, being cautious to not overprocess combination.
  3. In a big nonstick skillet over medium-high warmth, heat 1 tablespoon of oil. As soon as oil is sizzling, add hearts of palm combination and season with Outdated Bay. Cook dinner, stirring typically, for six to eight minutes, till combination is heated via.
  4. To a big bowl, switch combination and add cream cheese, ¼ cup of breadcrumbs, and parmesan and blend properly. In a separate giant bowl, toss mushroom caps with remaining tablespoon of oil and salt. In a 3rd bowl, stir remaining ½ cup of breadcrumbs with melted butter, garlic powder, and purple pepper flakes. Put aside.
  5. Working with one mushroom cap at a time, rigorously spoon 2 to three tablespoons of filling into every cap. Place stuffed mushrooms on ready baking sheet and high every one with a spoonful of breadcrumb combination. Bake uncovered 25 to half-hour, till golden brown and crispy on high. Garnish with minced parsley and serve instantly with lemon wedges.
For extra vegan recipes like this, learn:

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