Mushroom Poppers
*** Disclosure: This is a recipe from The Vegan Table by Colleen Patrick-Goudreau***
Ingredients:
15-20 white or brown mushrooms, stems removed
1/2 package veggie bacon (Recommended: Fakin' Bacon)
1 container (8 ounces) non-dairy cream cheese, at room temperature (Recommended: Tofutti)
3 garlic cloves, minced
1/2 bunch chives, finely chopped
Pinch of salt and pepper
Directions:
Preheat oven to 350 degrees (F).
Clean mushrooms using paper towels or mushroom brush. Follow package directions to heat up bacon. Chop into small pieces.
In a large-size bowl, combine cream cheese, chopped bacon, garlic, chives, salt, and pepper. With a small spoon, fill mushrooms with cream cheese mixture (not more than 1/2 inch above top of mushroom).
Place filled mushrooms on a cookie sheet and bake for 15 minutes, or until cream cheese starts to brown.
YIELD: 15-20 servings
Ingredients:
15-20 white or brown mushrooms, stems removed
1/2 package veggie bacon (Recommended: Fakin' Bacon)
1 container (8 ounces) non-dairy cream cheese, at room temperature (Recommended: Tofutti)
3 garlic cloves, minced
1/2 bunch chives, finely chopped
Pinch of salt and pepper
Directions:
Preheat oven to 350 degrees (F).
Clean mushrooms using paper towels or mushroom brush. Follow package directions to heat up bacon. Chop into small pieces.
In a large-size bowl, combine cream cheese, chopped bacon, garlic, chives, salt, and pepper. With a small spoon, fill mushrooms with cream cheese mixture (not more than 1/2 inch above top of mushroom).
Place filled mushrooms on a cookie sheet and bake for 15 minutes, or until cream cheese starts to brown.
YIELD: 15-20 servings