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!