This is honestly the best thing I ever made. No question. I know I say that about everything on here, but this time it’s really, truly TRUE.
I made these stuffed mushrooms on a whim the other day, because I had this amazing Miyokos ‘double cream’ vegan cream cheese laying around. I know, right?? Like how did that happen???
Well I had spotted it at the discount grocery for only 1.99, that’s how. First I had gasped and had a mini heart attack, and then I had appropriately yanked about 10 of them off the shelf, and brought them home to live with me. Then I had devoured at least 3 of them in one sitting, and I still had six more to go, and I wasn’t going to let any of it go to waste.
Uh uh. Not the vegan cheese, dude. Not Miyoko’s DOUBLE CREAM.
So I whipped up some cheese and flax and vegan parm, and plopped it into delightful little portabello boats, and boom. I had the tastiest, most ridiculous stuffed mushrooms on the planet!
Literally. These will change your life.
- Dairy- free
What else could you possibly ask for, in these morsels of goodness?
Now, I understand that not all of you have access to Miyokos at 1.99. And if you did, you would lose your minds like I did. I mean. This stuff flies off the shelf at Whole Foods, for $9.99, every day! And honestly I’ve come to believe that it’s totally and completely worth that! Because if you are anything like me and you come from Amish cheese-country-Ohio, you know that giving up cheese is the hardest, most excruciating thing, everr. It’s been the most difficult thing for me to give up in my journey to becoming plant based, so far.
So in light of that, Miyoko’s is the answer to all my cream cheese prayers, and pretty much worth it, at any cost. I just happened to get lucky that day. And so did my family when they first bit into these juicy babes. Even our dairy-eatin’ carnivore friends raved over these.
Meanwhile, I’m still salivating, and I can’t wait to make them again.
I hope you’ll enjoy these as much as we did, and I hope you’ll try out some Miyoko’s in the near future. You’ll be glad you did. Promise.
- 4large portabello mushroomsstems removed, and cut into tiny pieces
- 4tsp sunflower/coconut oil(I like this one for easy drizzling and cooking)
- 1Tbl cooking sherry or white wine
- 3Tbl ground flax seeds(mixed with 1/2 cup water to make 3 "flax eggs"
- 1 large garlic clove,minced
- 16.5 oz. Miyoko's Double Cream Chive
- 4 green onions,green and white parts, chopped
- 1/2cup vegan parmesan(I make my own by blending up equal amounts of cashews and nutritional yeast, and a generous sprinkling of salt)
- 1/3cup gluten-free bread crumbs
- 1tsp pink himalayan salt
- 1/2 tsp herbamare seasoning
- dash hot sauce