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"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

"Bacon" and 'Cream Cheese' Stuffed Mushroom Caps Recipe

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This recipe for "Bacon" and 'Cream Cheese' Stuffed Mushroom Caps is from Cooking On The Edge...Of The Woods, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
12 whole fresh mushrooms
1 Tbsp. vegetable oil
1 Tbsp. minced garlic
8 oz. vegan cream cheese
1/4 tsp. ground black pepper
1/4 tsp. onion powder
1/4 tsp. ground cayenne pepper
2 Tbsp. vegan bacon bits
Directions:
Directions:
Preheat the oven to 350˚F. Spray a baking sheet with cooking spray.
Clean the mushrooms with a damp paper towel. Carefully break off the stems and chop them extremely fine, discarding the tough ends.

Heat the oil in a large skillet over medium heat. Add the garlic and mushroom stems and sauté until soft, about 2 minutes. Remove from the heat and let cool in a small bowl.

When the garlic mixture has cooled, add the “cream cheese,” pepper, onion powder, cayenne pepper, and soy bacon bits and stir until blended.
Fill each mushroom cap with a generous amount of stuffing. Arrange the mushroom caps on the prepared cookie sheet and bake for 20 minutes.
Number Of Servings:
Number Of Servings:
12 servings

 

 

 

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