Wednesday, January 2, 2013

Vegan Stuffed Mushrooms (Gluten-Free Option)

This year our annual New Year's Day drop-in party was a busy one!  Every year I vary what I serve, but this time around the menu included:
  • Homemade mini tomato basil pizzas
  • Stuffed Mushrooms
  • My vegetarian maki sushi
  • Baby carrots and snap peas
  • Clementines
  • Chocolate dipped strawberries
  • Chips, popcorn, and pretzels
  • Several types of nuts
  • Shasha spelt ginger snaps and whole grain cheese crackers for the kids
  • Homemade rice crispy squares
  • Wine, juice and mulled apple cider
The stuffed mushrooms were a new experiment, and they went over very well.  Makes a great appetizer and they are simple to make.

Vegan Stuffed Mushrooms

3.5 lbs stuffer mushrooms (I had 32 mushrooms)
2 cups whole grain or gluten-free cracker crumbs (measured after crushing crackers, if making your own)
1 cup oil-packed sundried tomatoes, drained
2 cups fresh basil
1/3 cup nutritional yeast
4 tbls balsamic vinegar
2 tsp Rustic Tuscan seasoning from Costco (or Italian seasoning)
Salt and pepper, to taste

Combine all ingredients for stuffing in food processor until it comes together.  Pull out stems from mushrooms and carefully wash and pat them dry.  Pack about a tablespoon, or so of stuffing into each.  Place on parchment lined baking sheet and bake at 375F for 40-45 minutes, lightly covering them with foil after the first 20 minutes.  Serve warm or room temperature.