The Ultimate Holiday Snack

The Ultimate Holiday Snack

Crispy Stuffed Mushrooms


This week Blank Slate is bringing you the ultimate holiday snack, Crispy Stuffed Mushrooms. Fresh mushrooms are stuffed with a dairy-free cream cheese alternative to keep them light, while aromatic herbs like garlic and onion add a punch of flavour. Topped with parmesan cheese that crisps up to perfection in the oven, these bites hit every note.


The holidays are packed with food, and sometimes the veggies get neglected. Mushrooms, in particular, are a great addition to any diet in the winter. They are an excellent source of antioxidants, fibre and protein. Additionally, some mushrooms offer benefits to the immune system, such as reishi, shiitake, and oyster mushrooms. This plant-based snack is the perfect dish to bring to a potluck, to serve as an appetizer before your feast, or you can even crush them on your own in-between festivities. 


Cashew Cream Cheese Filling

Ingredients

  • 1/2 cup raw cashews, soaked overnight
  • 2 tbsp olive oil
  • 1 tbsp water
  • 1 tsp lemon juice
  • 1 tbsp white miso paste
  • 1 tbsp nutritional yeast
  • 1 tsp garlic salt
  • 1 tsp onion powder

Directions

  1. Combine all ingredients in a blender. Blend until creamy and smooth

Crispy Stuffed Mushrooms

Ingredients

  • 20 mushrooms
  • 2 tbsp avocado oil
  • 2 cloves garlic, minced
  • 1 recipe of cashew cream cheese
  • ⅓ cup parmesan

Directions

  1. Preheat oven to 350℉. 
  2. Pull out the stems from each of the mushrooms. Set the caps aside for later, and finely chop the stems.
  3. Heat the oil in a pan over medium-high heat. Cook the stems, garlic, salt and pepper together for 5-7 minutes, stirring throughout. Remove from the heat and set aside.
  4. Once the mushroom stems have cooled down slightly, combine them with the cashew cream cheese, half of the parmesan, onion powder, garlic powder, salt and pepper. Stir until well combined.
  5. Place the mushroom caps upside down onto a lined baking tray. Spoon a generous amount of filling into each of the caps. 
  6. Top each mushroom with a sprinkle of vegan parmesan. 
  7. Bake for 20 minutes. 
  8. Garnish with parsley.  

This recipe is so easy you can even make it an activity to get the kids in your family in the kitchen. If you’re not feeling adventurous, or maybe just low on time, you can use regular cream cheese in place of the Cashew Cream Cheese. Just be sure to mix in the garlic salt, and onion powder. This dish is best served warm from the oven but can be reheated quickly for 5 minutes before serving. 

As always, let us know if you give it a try! We are here to answer any and all questions that might come up.


  • Dani C.N.P

@churchofeelingood


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