If you are pulling your hair out looking for a fun and creative appetizer, look no further. The bold colors are topped only by the amazing flavor packed into each mushroom. They are a perfect compliment to the flavors of fall and winter, as well as a light appetizer that is ideal to start your Thanksgiving meal with. Nobody has enough room to eat a lot before the main feast, but you need something to ward off hunger pains from fasting all morning. Plus, they make a great centerpiece!
Stuffed Mushroom Poppers
vegan, gluten-free, dairy-free
4-6 cups (about 42 ounces) mushrooms of your choice (I used baby bella and white stuffing mushrooms)
2-3 Tbsp olive oil
2-3 Tbsp balsamic vinegar
3 cloves garlic, minced
fresh ground pepper
6 cups fresh spinach
2 large garlic cloves, minced
2 Tbsp olive oil
salt and pepper, to taste
2 medium sweet potatoes, peeled and cut into chunks
3 purple potatoes, peeled and cut into chunks
4 large garlic cloves, minced and divided
1 tsp salt, divided
pepper to taste
1/4 tsp paprika, divided
1 tsp oregano, divided
1/2 cup unsweetened almond milk, divided
1/2 cup full fat coconut milk, divided
1 batch pecan parmesan, recipe follows
For roasting the mushrooms:
Preheat oven to 400 F. Line a baking pan (that has raised edges) with aluminum foil or parchment paper. Clean and take the stem out of the mushrooms. In a large bowl, whisk together oil, vinegar, salt, pepper, and garlic. Toss mushrooms in marinade and lay them on prepared pan, stem side up. Bake until mushrooms are tender, but not falling apart. I baked the baby bella mushrooms for 20 minutes, and the white stuffing ones for about 12.
For the spinach:
In a pan, heat oil and garlic on medium heat. Once garlic is fragrant (about 30 seconds in hot oil), add spinach and sauté until wilted (about 1-2 minutes). Add salt, pepper, and lemon. Remove from heat.
For potato mash:
Add three cups of water to two pots, and bring both to a boil. Add purple potato chunks to one, and sweet potato chunks to the other. Reduce heat to medium-high. Cook until tender: about 10 minutes for the purple potatoes and 15-20 for the sweet potatoes. Drain each pot and in separate batches. Add potatoes to food processor with 1/2 the garlic, salt, pepper, paprika, oregano, almond milk, and coconut milk. Wash the food processor between potato types.
Fill roasted mushrooms with spinach until the spinach is level with the edge of the mushroom. Add mashed potatoes to two separate ziplock bags. Push the potatoes to one corner and twist off the top. Cut a small hole in the edge of the bag where the potatoes are and pipe them on the spinach. Get creative with combining the two potato colors! Top with a sprinkling of pecan parmesan, and serve hot.
vegan, dairy free
1/2 cup pecans
1-2 garlic cloves, minced
1/2 tsp lemon zest
1/2 tsp salt
Preheat oven to 350 F. Toast pecans on a flat sheet in preheated oven for 8 minutes. Add toasted pecans to a food processor with the rest of the ingredients. Process until combined. I like mine chunky so I only process for about 15-20 seconds. If you want a finer texture, process longer.