[box]This recipe has been featured in my newest cookbook Gluten Free & Vegan Family Feasts. It appears with over a dozen brand new recipes, never seen on my website before. Check it out![/box]
Superbowl XLVII has long been over (who won anyway?) but the party we attended is still fresh in my mind. The food (and the company) was so good! Huge thanks to Jacquelyn – The Gourmet Housewife – and her hubby for throwing such a fun party. We don’t even really follow football and we had a blast!
I had posted on my Facebook page asking you guys for some help on what to bring to the party. I knew I was making a chili but wanted to bring some sort of appetizers or snack foods too. Your suggestions were awesome! I intend on making some of the recipes and ideas you shared.
Someone mentioned serving a Warm Spinach & Artichoke Dip with crackers. They listed off a few of the ingredients they use to make their version and wow does it sound good. It reminded me of the dip and stuffed mushrooms I used to make back in the low-carb dairy-loaded dieting days of the first decade of the 2000’s. Wow that was a long time ago! I hadn’t made any sort of stuffed mushroom appetizer since abandoning that diet years and years ago. It was definitely time to give it a try again.
This recipe uses vegan cream cheese. I haven’t experimented with making my own vegan cream cheese like I have with vegan sour cream and vegan feta or ricotta. I will definitely have to. I found a great recipe and instructions from Healthful Pursuit. I didn’t have time to make this recipe for these stuffed mushrooms but I am sure it would taste awesome with a homemade vegan cream cheese over using Tofutti. This time I did use Tofutti because I had it in my fridge. On my last trip to the local health food store I did find Follow Your Heart vegan and gluten-free cream cheese and next time I make these I’m going to try it out and see if it’s any different than Tofutti.
This recipe makes a lot of filling – enough to fill 24 nice sized mushroom caps. If you don’t happen to have 24 mushrooms on hand you can do a couple different things with the filling. Overstuff the mushrooms you do have and then spread the remaining filling gently over the entire dish and bake it like that. People will have to fish around to find the mushrooms and probably will have to eat it with a fork but mmmmm so good. Or, stuff the mushrooms you have adequately then spoon the remaining filling into a small baking dish and bake it separately as a dip with tortilla chips or gluten-free crackers. Because I only had 17 mushrooms I ended up having a lot of filling left over so I chose to bake it separately as a dip.
So, basically I am giving you guys two recipes out of this one. Lucky you!
- 24 large mushrooms, stems removed
- 8 oz. (1 cup) vegan cream cheese (homemade or store bought)
- ½ cup vegan mayonnaise
- 1 x 10 oz. package frozen chopped spinach, thawed and squeezed dry
- 1 x 14 oz. can artichoke hearts, drained, rinsed and chopped
- 2 tablespoons nutritional yeast
- ½ cup Daiya mozzarella shreds
- ¾ teaspoon garlic powder
- ¼ teaspoon onion powder
- ⅛ teaspoon ground pepper
- ¼ teaspoon sea salt
- Preheat oven to 350°F.
- Spray a large 9x13 baking dish with cooking spray. Arrange mushrooms in a single layer in the baking dish.
- In a large bowl combine the remaining filling ingredients and stir well to combine.
- Spoon the filling into each mushroom cap until nicely mounded.
- Bake in preheated oven for 15 minutes until the filling bubbles a bit.
I think these were a pretty good hit considering I just threw a bunch of stuff together and hoped for the best.
What did you make for Superbowl this year? Have you reinvented some of your old appetizer classics with good results?