Gluten Free Vegan Artichoke Stuffed Mushrooms
Ingredients
Gluten free, non-stick cooking spray
24 ounces white button mushrooms
1 tablespoon olive oil
½ teaspoon kosher or fine sea salt
¼ teaspoon freshly ground black pepper
1 – 8.5 ounce can artichoke hearts in water, drained
1 medium onion, chopped
½ cup Roasted Garlic Vegenaise Gourmet (or use regular Vegenaise plus 2 garlic cloves, minced)
2 Van’s Gluten Free Totally Natural frozen waffles, toasted and ground into crumbs in a blender or food processor
¼ cup nutritional yeast
Directions
Preheat oven to 375 degrees. Spray a baking sheet lightly with cooking spray.
Wipe the mushrooms clean with a damp towel. Remove the stems, slice off the bottom, woody and mince the stems.
Heat the olive oil in a skillet over medium-high heat. Add the minced mushroom stems, salt, and pepper and cook, stirring, until any liquid the mushroom give off has evaporated and the mushrooms start to brown. Put the cooked mushrooms in a food processor with the artichoke hearts, onion, Vegenaise, waffle crumbs and nutritional yeast, process until almost smooth.
Using a small spoon, fill the mushroom caps and mound the filling on top. Place the stuffed mushroom caps on the prepared baking sheet, spray the tops lightly with some more cooking spray and bake for 30 – 35 minutes or until the filling is browned and set. Remove to serving plate and serve.
Servings:
A gluten free recipe that makes about 30 stuffed mushrooms
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