Veggie Stuffed Mushroom Caps

Veggie Stuffed Mushroom Caps | The Gluten Free Vegan

Oh finally another quick and easy recipe for {fast friday}. I know, I know. It’s been a while since I’ve shared a {fast friday} recipe. I’m hoping maybe in the new year I’ll get back on track. Thanks for being patient.

It’s time for another appetizer recipe! This one is an easy one that you’ll love. It takes hardly any time to throw together and chances are you’ll have almost everything on hand. With all the entertaining you might do this time of year it makes sense to give yourself an easy (and might I add, an inexpensive) appetizer option to prepare.

I don’t have much to talk about with this recipe. It’s just that simple.

So instead I’m going to talk about what’s new in our lives. If you’re here just for a recipe, scroll down to the recipe box below. Don’t worry I won’t feel hurt.

A few weeks back we headed out to visit Levi’s family in Manitoba. It’s about a six-hour (604 km/375 mi) drive from where we live. Almost all of them are in one place though, so at least when we go to visit family we see the majority of them at one time. It makes the six-hour drive a little less painful.

We packed up both the dogs and the cat. They are all excellent travellers. Kato, being a world-travelled cat, hates to be put in his carrier yet loves to lounge in it with the front flap open while we are in motion. He spent the entire journey to Manitoba like the photo shows. Early on in the trip home he decided he’d much rather cuddle with the dogs in the back seat and ended up spooning with Kannon for the last five hours of the trip. I tried desperately to take a photo but Kato is black, Kannon is black and the dog bed is dark brown. It was basically just a giant dark blob.

Kato the Cat | The Gluten Free Vegan

We had a great visit out in Manitoba even with the frigid temperatures. We surprised Levi’s parents by not telling them we were planning to show up that weekend. All of us daughters-in-law who were there planned out a lovely feast we’d enjoy together to celebrate Levi’s parents’ anniversary. I ate so much stuffing and vegan gravy (among other tasty and delectable delights). So much food!

We brought our portable karaoke machine with us and wouldn’t you know it, that thing stayed on almost an entire day while everyone sang along. After our big family supper we played Taboo. I always forget about how awesome this game is. There’s something somewhat satisfying about pressing that annoying buzzer in the ear of your in-laws, isn’t there. Or if you’re Levi you press the buzzer and make an annoying buzzing sound to accompany it. For extra annoyance. We laughed a lot. Then out came the karaoke again.

If you haven’t figured it out by now, we’re kind of into karaoke. I think we’re going to host a low-key karaoke party in the next couple of weeks. Recently Levi invested in an upgraded karaoke system that makes our portable karaoke system look like a joke. I think he’s looking forward to really testing it out with his favorite crooning classics, of which he has plenty.

I’ll be making appetizers and I’m 98% sure these stuffed mushroom caps will make it on to the menu.

Are you into karaoke? Do you have a song you always sing? What’s ‘your song’? I’d love to hear about it.

Veggie Stuffed Mushroom Caps
 
Prep time
Cook time
Total time
 
Vegetable stuffed mushroom caps are an easy an inexpensive party appetizer that’s a real crowd pleaser.
Author:
Recipe type: Appetizer
Cuisine: Party Food
Serves: 24 mushroom caps
Ingredients
  • 24 medium whole mushrooms
  • ⅓ cup vegan margarine
  • 1 medium onion
  • 2 carrots, peeled
  • 2 ribs of celery
  • 2 cloves garlic
  • ¼ teaspoon seasoning salt
Instructions
  1. Gently twist stems off mushrooms, reserving stems.
  2. Place mushroom stems, onion, carrots, celery and garlic in the work bowl of your food processor. Pulse a few times until evenly and finely chopped.
  3. In a skillet, heat margarine over medium heat. Saute the finely chopped veggies with seasoning salt.
  4. Fill the mushroom caps with the vegetable mixture.
  5. Place on a parchment-lined baking sheet and place under the oven broiler until they get bubbly, watching carefully, for about 10 minutes.

 

Some of the recipes we prepared for our family supper mentioned above were included in my cookbook Gluten Free & Vegan Family Feasts. From now until December 24, 2013 you can download your copy with a $4 savings. Just use the offer code ‘greateats’ at the checkout.

Disclosure: This post contains an affiliate link to Amazon.com. If you click through and purchase something from Amazon.com I receive compensation. Thank you for supporting my blogging.

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