- 6 (4-inch) whole portobello mushrooms*
- Cooking spray
- 1 minced garlic clove
- 1/4 cup vegan dry white wine
- 1/4 cup Tofutti cream cheese
- 2 tablespoons vegan Parmesan sprinkles (such as Galaxy Foods)
- 1/4 cup chopped green onions
- 1/4 teaspoon black pepper
- 1/8 teaspoon ground red pepper
- 4 Ener-G eggs
- 1 tablespoon all-purpose flour
- 2/3 cup dry breadcrumbs
2. Heat a large skillet coated with cooking spray over medium-high heat. Add the chopped stems and the garlic; saute for 3 minutes. Add the wine and cook until the liquid is evaporated - anywhere from 2 to 5 minutes. Remove from heat and let stand for 3 minutes.
3. Stir in the cream cheese, Parmesan sprinkles, green onions, black pepper, and red pepper, and stir until smooth. Spread the cheese mixture evenly into the portobello caps.
4. In a bowl, whisk 2 tablespoons Ener-G egg replacer into 1/2 cup warm water, to make the equivalent of 4 eggs. Add the flour and whisk until blended. Place the breadcrumbs in a shallow bowl. Working with 1 mushroom cap at a time, dip the cap into the Ener-G mixture, and then dredge in the breadcrumbs (the cream cheese side should be facing up, so you are dipping and coating only the portobello cap itself). Place on a baking sheet coated with cooking spray, cheese side up, and repeat with the remaining mushroom caps.
5. Lightly coat the mushrooms with cooking spray and bake at 450 degrees for 25 minutes, until tender and lightly browned.
Now settle in with these tasty appetizers for the baseball season opener or any other sporting event.
*Make sure to purchase portobello mushrooms with the stems attached. The caps are often sold pre-packaged in cellophane, but then you'll come home and realize you have no stems to chop. Your market should sell whole, loose portobellos for you to choose from, and select ones where the stem looks good enough to eat, too.
6 servings (1 stuffed mushroom), Calories 127
These were a delight, the creamy topping, followed by the savory meaty mushroom, and the crisp breaded crust on the bottom. The topping definitely needed more oomph though; I'd use more of both cheeses, and a few herbs, and omit the ground red pepper - otherwise the flavor of the mushroom is so strong that you lose the complex tastes on top. The breaded exterior was perfect though, and the mushrooms juicy and tender. I'd like to try the recipe with little button mushrooms, so these are yummy goodness in one bite.