Vegan Chorizo, Spinach, and Artichoke Stuffed Mushrooms
Author: 
Recipe type: Vegan
Cuisine: Holiday
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
Earthy baby bella mushrooms stuffed with slightly spicy vegan chorizo and cream cheese filling, then topped with more vegan cheese! This recipe is sure to be the highlight of all your Holiday get-togethers!
Ingredients
  • 1 LB large baby bella or button mushrooms, stems removed
  • 2 TBS good cooking sherry
  • 2 TBS avocado oil, divided
  • 2 large shallots, minced
  • 1 jalapeno, minced
  • 6 cloves garlic, minced
  • ½ LB soy chorizo
  • 3 oz frozen chopped spinach, thawed and squeezed dry
  • 2 oz artichoke hearts (about 5-6), chopped
  • 4 oz vegan cream cheese
  • ¼ cup plain bread crumbs, gluten free if needed
  • 1 cup vegan parmesan cheese, divided
  • 1 tsp Kosher salt, plus more to taste
  • ½ tsp black pepper, plus more to taste
  • Chopped parsley, for garnish
Instructions
  1. Preheat oven to 375 degrees F
  2. Place the mushroom caps in a shallow bowl and gently toss with cooking sherry and 1 tablespoon avocado oil. Set aside.
  3. In a large skillet on medium heat, add the remaining tablespoon of avocado oil. Add the shallots and jalapeno and cook until the onions begin to soften and become translucent, about 7-10 minutes, stirring constantly. Add the garlic, and cook and addtional 2-3 minutes.
  4. Add chorizo and cook until heated completely through, about 3-5 more minutes. Once heated completely through, add spinach and artichokes. Mix to thoroughly combine all the ingredients and cook an additional 5 minutes.
  5. Reduce heat to low. Add cream cheese, bread crumbs, ½ cup of parmesan cheese, salt and pepper. Mix to combine. Remove from heat, taste, and adjust seasonings.
  6. Grease a baking sheet and carefully spoon the mixture into each mushroom cap. Repeat until all the mushrooms are stuffed. Top stuffed mushrooms with additional ½ cup of parmesan cheese and bake, uncovered, for 25 minutes (longer if the mushrooms were made ahead and chilled). Remove from the oven and garnish with fresh chopped parsley. Serve warm and enjoy!
Recipe by Eat Figs, Not Pigs at https://www.eatfigsnotpigs.com/vegan-chorizo-spinach-and-artichoke-stuffed-mushrooms/