It is officially the build up to Thanksgiving, three Mondays to go and I have your menu covered. Whether you are hosting or going to family or friends, I will be sharing three of my favorite dishes over the next three Mondays to help get you ready for the best day of the year!
First up, a go to appetizer= Stuffed Mushrooms
Growing up, my dad always made stuffed mushrooms for the holidays. I always snuck a few out of the oven before dinner and they were my first snack for left overs later that night and breakfast the next day.
Now I am making a vegan twist!
1- oz baby bella mushrooms, remove and finely dice the stems
1/2 red onion, finely chopped
2 cloves of garlic, finely chopped
2 celery stalks, finely chopped
1/2 red pepper, finely chopped
1 can of hearts of palm, roughly chopped
Handful of shiitake mushrooms, roughly chopped
1 Tablespoon of non dairy butter
Pinch of chili flakes
3 Tablespoons of vegan mayonnaise
1/4 cup gluten free breadcrumbs
Pre heat the oven to 350 F
Line up the mushroom cups into a greased baking tray
Season with salt, they will give off a lot of liquid, so this is important
Heat the olive oil in a large sauce pan
Saute the garlic and onions for 5 minutes, stir with a wooden spoon to prevent burning
Add the diced mushroom stalks and continue to cook for 5-7 minutes
Add the celery and red pepper and cook for another 5-7 minutes
Add the hearts of palm, shiitakes and chili flakes and butter
Cook for another 10 minutes until all flavors soft and incorporated
Remove from heat and add the vegan mayo and bread crumbs, stir until the mixture is coated
Fill each mushroom cup with the mixture and bake at 350 for 30-35 minutes
Enjoy, these babies will go fast!
*Mixture is also eaten and enjoyed by the spoonful!