This is so delightful! Vegans everywhere… some smart man or woman thought of creating rice cream and almond cream to use instead of dairy cream. So here it goes! Let’s make some stuffed mushrooms with almond cream!
Ingredients for the filling of 18 medium sized champignon mushrooms (as many as my pan could fit)
- 1 green onion
- half a red onion
- 1 clove of garlic
- 1 green pepper
- 2 sweet roasted red pepper
- 4 capers
- 2 Tablespoons of maple syrup
- 1 teaspoon of mustard
- salt and pepper
- vegan cheese
- vegan butter
Wash the dirt off of the mushrooms little hat and remove the stem. You can either chop the stems and use them in the filling or you can throw them away like I do because I don’t like the way they look.
Coat a pan with some vegan butter, place your mushrooms inside ( try to put them close to each other without them tipping so that your filling can stay inside of them), then put the pan in your oven at 150° Celsius (302° F) for about 20 minutes in order to soften the mushrooms. This will reduce the length of time the mushrooms will need to be cooked when stuffed, as well as save you from burning them or sitting above the oven and waiting for hours!
Now for the “filling”: Put 2 tablespoons of vegan butter in a frying pan and heat it on medium to low heat (so the butter doesn’t burn). Add the fine chopped onions as well as the garlic and sizzle for a couple of minutes. If you decided to keep the stems, good for you! This is when you add them in the pan and sizzle them. Next add the chopped green pepper and sizzle for a couple more minutes. Remove from heat and add the chopped sweet red roasted peppers, the chopped capers, a pinch of cumin, a tablespoon of thyme, salt and pepper to taste, the maple syrup and the mustard; mix it well!
By this time the mushrooms will be soft, so take them out of the oven. Place in each one of them a little piece of the vegan cheese you like, thus creating a delicious pocket of vegan cheese! With a spoon, add a little bit of filling and spread the rest of the filling between the mushrooms.
About the cream: I have worked with dairy cream (before my vegan days) and with almond cream. I never witnessed dairy cream burning when cooking in the oven, but almond cream makes a crust and bubbles when cooked in the oven. So I would suggest you to cook the stuffed mushrooms for about 30 minutes at 175° Celsius (347° F), or until you poke them with a fork to know they are soft enough, then spread the almond cream on top of them and cook for 5 more minutes.