Stuffed Mushrooms
“Mushrooms are the food of the gods” – Russian proverb
Stress Scale: ✅✅ | Prep time: 20 min | Total time: 45 min | Servings: 8
INGREDIENTS:
24 oz. fresh baby bella mushrooms
1 package vegan bacon (I used Sweet Earth brand)
½ cup vegetable oil (for bacon)
2 (14 oz.) jars hearts of palm, drained
½ cup vegan mayo
1 t fresh lemon juice
Zest of ¼ lemon
1 t mustard
1 t vegan Worcestershire sauce (I love Annie’s brand)
2 t kelp powder
1 t Old Bay seasoning
1 t garlic powder
3 T nutritional yeast
4 green onions, chopped
1 cup panko breadcrumbs, divided
Olive oil
Salt and pepper to taste
DIRECTIONS:
Preheat oven to 400°F.
Clean mushrooms (run under water, rub gently); remove stems (discard or store for another use). Spread on paper towel and allow to dry completely.
Prepare vegan bacon as directed. I fried mine in vegetable oil. (Then I used the “bacon oil” to make the corn in southern style okra and corn side dish). Set aside.
Drain hearts of palm. Dice and/or shred, add to medium size mixing bowl.
Add the following to the mixing bowl: mayo, lemon juice, lemon zest, mustard, Worcestershire sauce, kelp, Old Bay, garlic powder, nutritional yeast, green onions and ½ cup panko breadcrumbs. Gently mix.
Once bacon is cooled, chop or tear 5 of the strips into small pieces. Add to bowl. Taste. Add salt and pepper if desired. (Or hell, add more bacon. Then munch on the rest.)
Place dry mushrooms caps on parchment paper-lined baking sheet. Use two sheets if you need to, we don’t want to crowd the dance floor.
Spoon mixture into each mushroom cap. Sprinkle remaining ½ cup panko breadcrumbs over the filled caps. Finish with a light drizzle of olive oil.
Bake for 20-25 minutes. We are seeking lightly browned tops and thoroughly warmed mushrooms.
Let cool before serving as an easy app or side.
TIP: Take it easy on the olive oil drizzle! A heavy pour can make for very messy hors d'oeuvres.
