Meatless Monday: Stuffed mushroom caps

Sitting down with a group of friends to watch a game or an awards show on TV? Make a classic, meatless appetizer to enjoy!

This recipe for stuffed mushroom caps makes a great appetizer for a Meatless Monday! Instead of using traditional cheese to make this dish, we use Daiya pepperjack style shreds, a dairy-free cheese alternative. There are many varieties of Daiya product to choose from, but the pepperjack style shreds add a bit of a zing to the mushroom caps.

Daiya is a great substitute for people who follow a vegan lifestyle or those who have food allergies or sensitivity to dairy.

Stuffed mushroom caps recipe

Serves 3

Ingredients:

• 6 small-sized portobello mushrooms (about 2 inches in diameter)
• 1 tablespoon olive oil, plus more to brush over the mushrooms
• 1/4 cup diced onion
• 1 garlic clove, minced
• 1/8 cup pine nuts
• 1/4 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1/8 cup white wine
• 2-3 tablespoons breadcrumbs
• 2 fresh basil leaves, minced
• 2-3 ounces shredded Daiya pepperjack style shreds

Directions:

1. Preheat your oven to 375 degrees F. Clean the mushrooms by brushing them, trim off the stems, and dice the stems.
2. Use your fingers to lightly oil the tops and bottoms of the mushroom caps, place them in a round baking dish, bottom side up, and set them aside.
3. Add the 1 tablespoon of olive oil to a medium saute pan over medium heat. When the oil is hot, add the diced mushrooms and cook for about a minute, then add the onion and cook for 3-4 minutes longer.
4. Add the garlic, pine nuts, salt and pepper, and mix well. Add the white wine, breadcrumbs, and fresh basil.
5. Remove the mixture from the heat and use a spoon to stuff the mixture into the mushroom caps. Pack the mixture down, then sprinkle with the Daiya pepperjack style shreds.
6. Bake for about 20 minutes, or until they are warmed through and the Daiya has melted.
7. Serve warm.

Tip your hat to these stuffed mushroom caps!

More Meatless Monday recipes

Baked tofu chilaquiles
Green pea and barley soup
Spinach salad with avocados and strawberries