These vegan stuffed mushrooms are filled with a mixture of smoky tempeh bacon, creamy cashews cheese, scallions and panko breadcrumbs.
I didn’t even really think about it when I grabbed the thing; I was just looking for some inspiration. People are doing all kinds of crazy things with bacon. They’re wrapping things in it, stuffing things with it, infusing with it, even making jam out of it (okay, I had to skip past the jam section of the book. That was just a little too much for me). Anyhow, I see no reason why omnivores should have all the fun, so I went right home and got to creating some vegan stuffed mushrooms.
Bacon stuffed mushrooms, so far as I know, are nothing so new and cutting edge that one might need to pick up a checkout line cookbook to discover their existence. Even I knew about these things before coming across a recipe while waiting to pay for my groceries, and it’s really only since I started blogging that I’ve given bacon much thought. But the book reminded me of them, and of the fact that they also include cream cheese, my other favorite veganized food to play around with. I knew right away that I’d have a blast making these things.
Even though I’ve been aware of bacon-stuffed mushrooms for a while, I’ve never had a non-vegan one. That really doesn’t matter though. I’m sure that whatever they taste like, they aren’t nearly as tasty as these little guys. My tempeh bacon filled vegan stuffed mushrooms were so satisfying, and even though my tastebuds’ bacon sense is incredibly outdated, I can say that I’d at least never have known that these were vegan if I I hadn’t just made them myself. The combination of smokey bacon flavor with the rich cream cheese and scallions is kind of the bomb. With Thanksgiving next week, you might want to head out and get some ingredients to make these as your appetizer.
- 2 tbsp. soy sauce
- 2 tsp. liquid smoke
- 2 tsp. olive oil
- 2 tsp. maple syrup
- 2 tsp. apple cider vinegar
- 1-8 oz. package tempeh
- 24 oz white button mushrooms (about 16 medium sized), cleaned and stemmed
- about 1 tsp. olive oil
- ½ cup cashew cream cheese (or substitute your favorite commercial vegan cream cheese)
- ½ cup panko bread crumbs
- 1-2 tbsp. cayenne pepper hot sauce (optional, or to taste)
- 2-3 scallions, chopped
- Whisk together soy sauce, liquid smoke, olive oil, maple syrup and apple cider vinegar in medium bowl. Crumble tempeh into bowl, Stir to coat. Optionally, allow tempeh to marinade up to 12 hours (totally not necessary, and I skipped this).
- Place medium skillet over high heat. Add crumbled tempeh, along with any excess marinade. Sautee until lightly browned, about 5 minutes.
- Preheat oven to 400. Brush mushrooms lightly with olive oil and place on baking sheet. Bake 10 minutes.
- While mushrooms bake, add cream cheese, panko, hot sauce and scallions to tempeh mixture. Stir to blend.
- Remove mushrooms from oven, but leave oven on. Stuff each mushroom generously with tempeh mixture, piling a bit on top.
- Place mushrooms back into oven and bake until tops are lightly browned, about 5 minutes.