Happy Thanksgiving Eve! My favorite day of the year! A great day of work, followed by dinner with family and the build up to Thanksgiving! The official Thanksgiving prep started Monday after work for me with all my grocery shopping, but the planning has been going on for months. The actually cooking started last night in my kitchen where I tested out my new stuffed mushroom appetizer. Stuff mushrooms are a traditional Italian antipasti and something I have yearned to make vegan and gluten free. Such a great childhood memory of popping the mushrooms in my mouth before dinner, hot out of the oven.
This recipe is super easy, the stuffing can be made ahead of time and easily baked in the oven for a satisfying appetizer pre Thanksgiving dinner. I didn’t have all the ingredients for my fav Laist crabcake recipe so it went something like this:
Two cans hearts of palm, drained and roughly chopped
1 white onion, finely chopped
1 garlic clove, finely chopped
2 Tablespoons of capers, with the vinegar
3 Tablespoons of vegan mayo, preferably Just Mayo
Heavy sprinkle of Old Bay seasoning
Dash of salt
2- 8 oz. button mushrooms, stems pulled out (reserve for stuffing or compost)
Combine all ingredients and mix until all ingredients incorporated
Spoon the mixture into the mushrooms
Sprinkle with gf breadcrumbs
Bake for 20 minutes
Enjoy! But save room for all the yummy goodness to come!