Sitting down with a group of friends to watch a game or an awards show on TV? Make a classic, meatless appetizer to enjoy!
This recipe for stuffed mushroom caps makes a great appetizer for a Meatless Monday! Instead of using traditional cheese to make this dish, we use Daiya pepperjack style shreds, a dairy-free cheese alternative. There are many varieties of Daiya product to choose from, but the pepperjack style shreds add a bit of a zing to the mushroom caps.
Daiya is a great substitute for people who follow a vegan lifestyle or those who have food allergies or sensitivity to dairy.
Stuffed mushroom caps recipe
- 6 small-sized portobello mushrooms (about 2 inches in diameter)
- 1 tablespoon olive oil, plus more to brush over the mushrooms
- 1/4 cup diced onion
- 1 garlic clove, minced
- 1/8 cup pine nuts
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/8 cup white wine
- 2-3 tablespoons breadcrumbs
- 2 fresh basil leaves, minced
- 2-3 ounces shredded Daiya pepperjack style shreds
- Preheat your oven to 375 degrees F. Clean the mushrooms by brushing them, trim off the stems, and dice the stems.
- Use your fingers to lightly oil the tops and bottoms of the mushroom caps, place them in a round baking dish, bottom side up, and set them aside.
- Add the 1 tablespoon of olive oil to a medium saute pan over medium heat. When the oil is hot, add the diced mushrooms and cook for about a minute, then add the onion and cook for 3-4 minutes longer.
- Add the garlic, pine nuts, salt and pepper, and mix well. Add the white wine, breadcrumbs, and fresh basil.
- Remove the mixture from the heat and use a spoon to stuff the mixture into the mushroom caps. Pack the mixture down, then sprinkle with the Daiya pepperjack style shreds.
- Bake for about 20 minutes, or until they are warmed through and the Daiya has melted.
- Serve warm.
Tip your hat to these stuffed mushroom caps!
More Meatless Monday recipes
Baked tofu chilaquiles
Green pea and barley soup
Spinach salad with avocados and strawberries