Micro Herb Garden Stuffed Mushrooms

These stuffed mushrooms use dairy-free cream cheese and micro herbs for a tasty and healthy appetizer. They can be made in just 30 minutes using just a few simple ingredients.

This recipe for Micro Herb Garden Stuffed Mushrooms was born out of a desire for a tasty and healthy appetizer that could be made quickly and easily. I had some dairy-free cream cheese in the fridge that I needed to use up, and I had just bought a bunch of micro herbs from the farmers market. I thought that the two ingredients would go well together, and I was right! These mushrooms are creamy and flavorful, with a hint of freshness from the herbs. They're perfect for a party or potluck, or as a light lunch or dinner.

Prep time: 15 | Cook time: 20 | Serves: 4

Ingredients

• 12 medium-sized white button mushrooms
• 2 ounces dairy-free vegan cream cheese
• 1/2 cup finely chopped red onion
• 2 tablespoons finely chopped micro herb mix
• 1 tablespoon finely chopped fresh chives
• 1 clove garlic, minced
• Sea salt to taste
• Freshly ground black pepper to taste

Instructions

1. Preheat oven to 350 degrees F (175 degrees C).
2. Gently remove the stems from the mushrooms and chop them finely.
3. In a medium bowl, combine the cream cheese, red onion, micro herb mix, chives, garlic, mushroom stems, salt, and pepper.
4. Stuff the mushroom caps with the filling.
5. Place the mushrooms on a baking sheet and bake for 15-20 minutes, or until the filling is golden brown.
6. Serve immediately.

Why It Works

• The dairy-free cream cheese provides a creamy base for the filling and helps to hold the mushrooms together.
• The micro herbs add a burst of flavor and freshness, and their small size makes them easy to mix into the filling.
• The red onion adds a bit of crunch and sweetness, and the chives add a subtle oniony flavor.
• The garlic adds a savory note, and the salt and pepper help to balance the flavors.