Champignons farcis au fromage
Cheesy Stuffed Mushrooms
Vegan cream cheese and earthly mushrooms flavour bombs. These garlic and herby filled mushrooms will have your mouth watering as you watch them in the oven. they make for an easy appetizer or a simple side dish. Stuff them in advance and refrigerate for easy cooking when your friends are over.
100g This is Not Classic Cream Cheese
8 medium mushrooms
Sage, thyme, Rosemary
1 tbsp 20g panko bread crumbs or oats (gluten free substitute: Polenta or quinoa flakes)
1 clove garlic
¼ red onion
1 tbsp 25g not cheddar (if cooking in oven, optional)
1 spring onion
1 tbsp of crushed nut of your choice (optional if allergies)
Salt & pepper
Heat the oven (if used) to 180 degrees. Gently push the feet out the mushrooms with your thumb and set the heads aside. Peel and chop the garlic, onion and herbs. Finely the mushroom feet.
In a small frying pan on medium high heat, add one tbsp of olive oil, mushroom feet, garlic, onion and herbs, season with salt and black pepper. Sauté for 7/8 minutes till golden brown. Set aside.
Combine in a medium bowl, This is Not Cream Cheese, sauté mushrooms, bread crumbs and nuts if used. Mix together and divide on top of the mushroom's heads.
Cook for 20 minutes OR Drop on your barbecue grid, medium fire until cooked.Top with chopped spring onions
Walking through an oak tree forrest in spring you hear buzzing of bees, chirping of birds and footsteps of small forrest animals. The sight is beautifully green and abundant in nature's gifts. On your journey you spot several brown mushroom heads popping out of the soil. As you approach these spore transmitters you gently pick them and add them to the basket. Already dreaming of their natural and earthy flavours you slowly hike back to the cabin.