Appetizers: Stuffed Mushrooms

This is a savory bite-full of deliciousness recipe.  I donated the finished dish to my uncle’s auction’s annual brunch (except for 2 I set aside for a friend).  As you can see from the pictures below – they were a huge hit; my mom thinks they were the favorite & the people there were amazed that it was a non-dairy dish & they didn’t know the mushrooms were non-dairy without others telling them they were.  I consider that a success!!  I hope you find the same success with this recipe!

 

mushrooms   2

3 eight ounce boxes (24 ounces) mushrooms (unsliced)

1/3 pound turkey sausage, cooked & crumbled small (for spicy, add a pinch of cayenne & 1/2 teaspoon red pepper flakes when cooking)

1/4 teaspoon cumin*

pinch chili powder*

medium onion, finely chopped

4 large cloves garlic, finely chopped

approximately 3/4 cup mock parm

1/3 cup chicken broth

salt & pepper, to taste

1 egg yolk

8 ounces non-dairy cream cheese (I used Tofutti brand)

 

* you can use a smokey spice mix in lieu of the cumin & chili powder

 

Preheat oven to 350°F.

Remove stems; chop up fine & set aside.

Cook sausage (seasonings, if using); remove from skillet & allow to cool to room temperature.

Add onions & garlic to skillet & cook through (4-5 minutes); add broth; cook & allow to evaporate slightly, about 2 minutes.  Add chopped stems.  Cook, seasoning with a pinch of salt & pepper.  Cook until tender & liquid is evaporated.  Remove from skillet & allow to come to room temperature (or in the refrigerator for 10-15 minutes).

Combine cream cheese, egg yolk & parm; add in sausage and then mushroom stems; taste & adjust seasonings if needed.

Lay caps on a parchment lined, rimmed baking sheet, season with a pinch of salt.  Fill each cap with approximately 1/2 to 3/4 teaspoon filling, pushing in to fill inner cap.

Bake filled caps 20-25 minutes.

 

These are a versatile appetizer.  You can freeze once caps are filled prior to cooking (defrost completely & cook as above) or fill, cook & freeze (defrost completely & re-heat to serve).  You can also make the filling a couple of days in advance & store in fridge until  needed.

 

How do you like your caps stuffed?  Do you have a preferred method?  Comment & let me know.

 

 

Cream of Mushroom Soup

Before I had to go dairy-free, I used cream of soups in a good deal of my cooking; cream of mushroom was my go to cream of soup.  I knew that I would need to re-create a non-dairy version to use.  This is the end result and it is so delicious!!

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1/4 cup “butter” (Earth Balance [EB], Melt, coconut oil – use your preferred choice, I used EB).

3-6 cloves garlic, minced (I used 6; I like a lot of garlic…)

1 1/2 pounds mushrooms, chopped (I used button mushrooms; I plan on trying a mixture next time)

1 onion, diced

salt & pepper, to taste

1 cup beef broth (I used @ 1.5 teaspoon bouillon dissolved in 8oz water)*

4 cups chicken broth (I used gelled pan juices from a roasted chicken [@ 1-2 tbsp] to 4 c hot water])*

1 cup cashew milk (or your preferred non-dairy milk)

1/2 teaspoon thyme

2 tablespoon corn starch

 

(Picture steps below)

Melt butter; add garlic & mushrooms.  Cook 5-6 minutes, stirring occasionally.  Add salt and pepper and onion & cook 2-3 minutes.  Add beef broth & bring to a boil; reduce heat and simmer until reduced, about 5 minutes.  Remove 1 cup of mushrooms & set aside.  Add chicken broth & thyme.  Blend in blender until smooth (or use immersion blender), return to pan.  Whisk in milk; adjust salt and pepper, to taste.  Add cornstarch to 1/4 c water; add a bit of hot soup to temper & return to soup; stir until thickening – 1-2 minutes.  Add in mushrooms & heat through.  Serve hot or refrigerate for another use.

Ingredients

chop garlic

Chop mushrooms

Gelled Chicken Pan drippings

Gelled Chicken Pan drippings

dissolve gelled pan drippings in 4 cups hot water
dissolve gelled pan drippings in 4 cups hot water

melt Earth Balance (butter substitute)

Add garlic to melted butter

add chopped mushrooms to butter & garlic

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(sorry, I missed getting a picture blending the soup)
(oops, I missed getting a picture blending the soup)

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*for vegetarian/vegan – use all vegetable broth.

 

Are there any recipes you’d use this for?  What type of mushrooms would you use?  Comment & let me know.