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Stuffed Mushrooms Topped With Sliced Grape Tomatoes And Mixed Baby Greens

My dad is a veterinarian, and when I was growing up, every year around Christmas we attended his clinic's Christmas Party.  It was at one of these potluck parties that I tried my first stuffed mushroom.  I remember the smell was what convinced me.  Ever since, they have remained my appetizer of choice.  In my recipe, the flavors in the stuffing are so rich and creamy, I decided adding a mini salad on top would lighten them up a bit, and create the perfect balance.  Not only does it taste great, but I think the colors in the baby greens and tomato make it look amazing, and not like your average stuffed mushroom.

24 mushrooms, stems removed and hollowed out
1/2 cup Tofutti Plain 'Cream Cheese'
1/4 cup shallots, finely diced
1/4 cup mushroom stems, finely diced
2 cloves garlic
2 Tablespoons Earth Balance 'butter'
8 grape tomatoes, sliced
1 cup mixed baby greens, finely chopped

1.  In a small pan, melt Earth Balance 'butter' over medium heat.
2.  Add shallots, garlic and mushroom stems and cook until onions are translucent.
3.  Remove from heat.
4.  In a small bowl, mix Tofutti Plain 'cream cheese' and the cooked shallots, mushrooms and garlic.
5.  With a small spoon, stuff the mushrooms and place them on a baking sheet.
6.  Cook in a preheated, 350 degree F oven for about 10 minutes or until the tops get slightly golden.
7.  Top each mushroom with a small amount of baby greens and one slice of tomato.  Serve and enjoy!


Morgan-- said…
I loooooove stuffed mushrooms! THese look awesome!
Holly said…
These look delicious! Will definitely add this recipe to my collection =)
yum. i like the salad on top too. we usually just do bbq sauce.
The Vegan Yogi said…
This looks amazing! I love shrooms!

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