Vegan Stuffed Mushrooms

These are a nice appetizer for vegetarians or vegans. They are also dairy free.

Serves 12

Ingredients

• 24 button or cremini mushrooms, cleaned and stem removed (save the steams for use in this recipe)
• 1/2 cup diced onion (1/2 onion)
• 1/4 cup diced celery (1 to 2 ribs of celery)
• 2 cloves of garlic, minced or put through a garlic press
• 1/2 cup cracker crumbs – break your favorite crackers up into about 1/4 inch pieces or smaller or you can use panko bread crumbs. You do not want superfine crumbs. You could use gluten-free crackers to make this gluten-free. I use either my own sourdough crackers or Saltines.
• 1/2 cup of vegetable stock or water (Enough stock to damp the cracker crumbs.)
• 1 teaspoon of Greek seasoning or 1/2 teaspoon oregano and 1/2 teaspoon thyme
• 1/4 teaspoon of fresh ground black pepper
• 1/4 teaspoon of salt
• 1 to 2 tablespoons of vegetable oil, you need enough vegetable oil to lightly cover the bottom of the skillet (If you eat butter, you can use butter here.)
• Cooking spray or 1 tablespoon of vegetable oil

Tools:

Knife, cutting board, medium sized skillet, rimmed baking sheet or roasting pan or a couple of cake pans

Instructions

1. Pre-heat the oven to 350 degrees F.
2. Slice the mushrooms steams in half length wise, and then about 1/4 inch to 1/2 inch across them.
3. Lightly cover the bottom of the skillet with vegetable oil and the skillet over medium-high heat.
4. When the oil starts to shimmer, add the onions, celery, and mushroom steams to the oil and sauté until the onions are soft and translucent. (About 10 to 15 minutes)
5. Add the garlic and sauté for about 30 seconds. You should be able to smell the garlic cooking in the pan.
6. Add the cracker crumbs to the skillet and stir in herbs, salt and pepper.
7. Add the vegetable stock and stir until the stuffing mixture has been dampened.
8. Remove the skillet from heat and let cool enough that you can handle it.
9. Lightly oil the pan(s) you are using to bake the mushrooms by using the cooking spray or the the vegetable oil.
10. Taking a tablespoon, scoop up the stuffing for a heaping tablespoon and add it to the mushroom cap (steam side) . The stuffing should fill the inside the mushroom cap and also be mounded up outside of the cap.
11. Put the mushroom cap in the oiled pan with the stuffing side up.
12. Once all the mushrooms caps have stuffed and placed in the pan(s), if you have leftover stuffing, put it around the mushrooms.
13. Put the mushrooms in the pre-heated oven and bake for 20 minutes until piping hot and liquid starts to form under the caps.

Notes:

The left over stuffing can be set aside to be eaten later.