Vegan Gluten-free Stuffed Mushrooms

Vegan Stuffed Mushrooms

These are SO good, I’m sitting here eating them as I type even though I just had a giant salad.  Serve these to your non-vegan friends and they won’t even know the difference, I promise.  Just a warning, they can get messy!  =)

I used day old fresh baked gluten-free vegan bread.  I used a gluten-free bread mix, and energ egg replacer to make the bread.  No salt added or sugar.  We ate half of it, and the rest of it I let sit out on my counter over night to get hard. I only used one slice of the bread to make bread crumbs, but its very dense.  Some good pre-made vegan, gluten free breads are made by ener-g as well.  They have tapioca bread, and brown rice bread.

Vegan Stuffed Mushrooms:

  • 8 Large White mushrooms with the middle stem removed (you can use crimini for more nutrition, but the white ones are bigger)

Stuffing:

  • 1 garlic clove, crushed
  • 1 handful fresh chives
  • 1/4 cup tofutti vegan cream cheese (I used herbs and chive flavor)
  • 1 ounce stale gluten free bread slice (I had baked some bread last night so used a slice of it this morning)
  • 2 tbsp flax milk
  • 1/4 cup firm tofu
  • 2 slices vegan swiss cheese
  • 1/3 cup organic stone ground mustard
  • 1 egg replacer (I used Ener-g – its 1 1/2 tsp powder to two tbs warm water for 1 egg)
  • pinch of salt

Pre-heat the oven to 350 degrees.  Mix up all ingredients in a food processor until smooth.  Line a cooking pan with parchment paper, and fill each mushroom with the stuffing mixture.  Bake in the oven for 25 minutes.  When its done, sprinkle the top with chopped fresh chives.

 

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