Golden Stuffed Mushrooms
I think these adorable little stuffed mushrooms resemble pots of gold, hence the name. This is a simple recipe that’s great for entertaining because it looks and tastes like you did a ton of work when in reality, you danced merrily around your kitchen, licking the extra breadcrumbs off your fingers with all that extra time you had to yourself.
For this recipe I used homemade breadcrumbs but you can totally use store-bought if that’s easier. Just try to get ones that are unsalted since the seasoned ones tend to be heavily salted which can throw off the balance of this recipe. Making homemade breadcrumbs is super simple. I just took the end slices from our loaf of sandwich bread and crumbled it onto the toaster oven sheet using my fingers, making sure to spread it out into an even layer. I sprinkled some garlic powder and sea salt on top and then toasted it on a medium setting until crispy.
To make these mushrooms, clean medium-sized brown mushrooms well, popping out their stems and setting them aside. Place the mushroom caps onto a towel and carefully pat them dry to remove any excess moisture. Then place them onto a toaster oven sheet upside down so the cavities where the stems used to be are facing up.
Mince the mushroom stems and place them into a pan with some olive oil along with 2 cloves of freshly minced garlic and about 1/2 cup of breadcrumbs. Saute until tender and lightly browned. Season with some freshly ground black pepper, sea salt, thyme and cayenne pepper and toss together well. Then using a small spoon, place some of the bread crumb mixture into the “bowls” of each upside-down mushroom cap. Top with a light sprinkling of Daiya vegan cheese and then bake in the toaster oven at 350 for about 5 minutes. Serve immediately.