Q: Why did the Fungi leave the party?
A: There wasn’t mushroom.
-insert awkward silence/laughter here- Yup, I know, that was a mushroom joke, but you gotta admit it was pretty funny. Okay, kind of funny. Just laugh!
I love mushrooms, and if it was my party, no one would ever tell that joke. Mushrooms are always welcome on my plate. It’s kind of weird that I love to eat a fungus so much…but what’s not to love? They’re like the ‘meat’ of the veggie world and can be used in a variety of dishes and cuisines. If you don’t want to have a meat burger, you can always sub it with a portobello mushroom burger and still be pleasantly satisfied.
Stuffed mushrooms are delicious and one of my favorite appetizers to make. Whenever I’m at BJ’s restaurant, I always have to have that as my appetizer…they’re just so satisfying. Meaty, lemony, flavorful and perfectly spiced. In the past, the stuffed mushrooms I would make utilized cream cheese as the major ingredient, which, while delicious, is not something I choose to use now. I was looking online for an alternative recipe that didn’t contain cheese, or meat but was still delicious, and it proved to be somewhat of a challenge. So, I decided to come up with one on my own!
If I do say so myself, this recipe is fantastic. It’s a lovely vegan spin on stuffed mushrooms without using any vegan cheese, or meat! I made this last night, and had to run to the store this morning to get some more mushrooms because it was so good. (I’m drooling as I type this waiting for the oven timer to go off)
This would make a great, low-calorie, healthy appetizer at any upcoming Superbowl parties you may have!