Stuffed mushrooms are a great vegan snack with thousands of filling possibilities. My inspiration for this particular filling is pepper jack cheese. I love the creaminess of the cheese paired with the heat of the peppers. Unfortunately, dairy-free pepper jack cheese can be hard to come by. This cheezy filling has just enough heat and pairs perfectly with the mushrooms!
8 oz pkg baby bella or white mushrooms
1/2 c So Delicious® Dairy Free almond milk, original
1/3 c mixed bell pepper, finely diced
1/4 c water
2 tbsp cornstarch
2 tsp nutritional yeast
1 tsp hot chili sauce
1 tsp garlic salt
1/2 tsp garlic, minced
Preheat oven to 350 degrees F.
For cheezy filling, sauté peppers and garlic in a saucepan on high heat. Lower to low-medium heat and add almond milk, nutritional yeast, chili sauce, and salt. Stir well. Mix cornstarch and water in a separate container and add to cheezy mixture. Constantly stir until the sauce thickens. Once thick, take off heat.
To prepare mushrooms, remove stems and wipe each one with a moist paper towel. This will minimize the excess water that comes out when the mushrooms cook. Spoon the cheezy sauce into the mushrooms. Depending on the size of the mushroom, you may have extra cheezy sauce.
Bake for 10-12 minutes until the mushrooms are cooked. Top with some cilantro. Enjoy hot or cold!
- This cheeze sauce is very versatile! Great for nachos, mac n' cheeze, and even a sandwich spread.
- For added texture, top the stuffed mushrooms with Panko breadcrumbs before putting in the oven.