When complications lead to good things.. Mushroom stuffed mushrooms:
Nice crunchy shell and a delicious creamy filling.
Additional appended addendum.. Since this is apparently the hit of the year, we’ve also added about 1 cup chopped spinach to these that, I think makes them better yet. Before adding it to the other ingredients, saute down until fully wilted and drain.
For 6 stuffed mushrooms,
- 6 mushrooms
- stems of 6 mushrooms, minced
- 2 Tbs bread crumbs
- 1 slice, crumbled, smoked (vegetable slice) provolone
- 1/4 tsp garlic powder
- 1/4 tsp chipotle pepper powder
- 1/4 tsp oregano
- 1 Tbs tofutti cream
De-stem and scoop out a bit the mushrooms. Mince the stems and combine with what was scooped through the oregano then mush in the tofutti. Might have added a pinch of salt..
Fill the mushrooms then roll in bread crumbs, dip the cap (not allowing the milk to spill into the filled part) into soy milk then roll again in breadcrumbs.
Bake at 350 for 30 minutes.