Tuesday, January 24, 2017

Stuffed Mushrooms / Gluten Free / Vegetarian

For the baby shower I recently had the honor of co-hosting, we wanted to come up with several vegetarian choices on the buffet.  The mama-to-be is a vegetarian, and since this was her special day, we wanted to make sure she had lots of yummy treats to indulge in!  I have always loved this stuffed mushroom recipe, but it wasn't meat free, so I made a few changes and the results were absolutely delish!

These stuffed shrooms are gluten free and vegetarian.  And for those mayonnaise haters out there, they also contain NO mayo!  I can't relate.  How can you hate mayonnaise?  So creamy.  Anyway, the mushrooms are a crowd favorite, and would be a great finger food for the upcoming Super Bowl!


Ingredients:

24 ounces white button mushrooms (preferably large) or baby bellas
1 extra large onion (or 2 small-medium onions) diced
1/2 cup vegetable broth
1 bay leaf
1/4 tsp dried thyme
1 Tbs butter
8 oz cream cheese, softened 
1/2 tsp garlic powder
1/2 tsp salt
1/4 tsp pepper
5 oz parmesan cheese, shredded


Directions:

Thoroughly wash the mushrooms and separate the stems from the caps.  I used a small spoon to help pry the stem out.  


Set the caps on a towel to dry and finely chop the stems.  Heat 1 Tbs butter in a skillet over med-high heat.  Add mushroom stems, diced onion, bay leaf, thyme, and vegetable broth.  Simmer until onions start to caramelize, about 20 minutes.  


Meanwhile, mix softened cream cheese, garlic powder, salt, and pepper in a large bowl.  Remove bay leaf and combine onion mixture with the cheese mixture and stir well.  Spoon mixture into mushroom caps, rounding the top slightly.  


Press the top of each mushroom cap into the parmesan cheese.  Place on a foil lined baking sheet.  Bake at 350° for 25-30 minutes.  Look at all of that cheesy oniony goodness!  Ready, set, devour!




 photo Niki Heart Auto signature-2_zpso77bkiti.png

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