Whether you’re making these as an appetizer, or as a meal with some rice (perhaps even some spaghetti squash, yum!), your palette will be please and your guests will be impressed! These babies (baby bellas that is) have some of the best Italian flavors, put together in one delicious dish!
The first time I made these it all started with some left overs. There’s a recipe on Minimalist Baker’s blog for Sun-dried Tomato and Basil Pinwheels. They’re super delicious and I make them on a fairly regular basis. I had some of the cream cheese for those left over in my fridge, it’s blended with sun-dried tomatoes, garlic, and spinach. I was already planning on doing some cream cheese stuffed mushrooms later that week and decided along with my normal recipe, I wanted to try something new as well. I added my left over basil to the cream cheese mixture, and then I had myself an amazing new filling for some amazing Baby Bella mushrooms.
The rest of this recipe I adapted from a restaurant I used to work at. I’ve talked before about working there and the chef, Kathleen, who I believe influenced me greatly. On the appetizer menu they had some scrumptious white mushrooms, filled with garlic herb cream cheese and then poached in white wine, butter, and garlic. A veganized version of Kathleen’s mushroom appetizer was what I’d originally been planning on making that week. I made them both, and guess what? The Sun-dried Tomato Basil Baby Bellas were the winner!!! Yum!
I changed the cream cheese slightly from the pinwheel recipe. Like I said, I added the basil, and I also omitted the Parmesan. I’ve always used fresh, not frozen, spinach, and I’ve added a little more pepper. It’s easy to make. Just toss all the ingredients into your food processor. Once everything’s chopped and blended, you can stuff your mushrooms.
Once you have them stuffed you can start your broth. Simply melt some vegan margarine, like Earth Balance (which has a soy free version if necessary), on medium high heat, then you add garlic and cook a couple minutes before adding your wine. When your wine is added, you’ll keep the heat up for another few minutes, before adding your mushrooms and turning it down to a simmer. Cover with a lid and simmer about 10 -15 minutes.
Along with the mushrooms, I love this broth! If you’re one who’s able to enjoy french bread, you’ll want to use some to sop it up. I made some gluten-free, garlic flatbread to enjoy with ours. Next time I’d love to make this with spaghetti squash. I think they’d go delicious together, especially with some of the broth poured over the squash. I’d love to know how you serve yours. Will it be an appetizer? A meal? What will you serve with it? Take a pic and tag me on Instagram! @veggiesattiffanis
Sun-dried Tomato Basil Baby Bellas
Ingredients
For the mushrooms...
- 8 oz vegan cream cheese I use Daiya, ensure soy/nut/or grain free if necessary
- 1/2 cup packed sun-dried tomatoes, chopped. If in oil, drain well and pat dry.
- 1/4 cup fresh basil leaves about 20 leaves
- 1/4 cup fresh spinach
- 2 Tbsp garlic minced
- 1/4 tsp black pepper
- pinch sea salt
- ~1 lb baby bella mushrooms I filled 25 mushrooms, weighing 1 lb 3 oz, stems removed and wiped clean
For the broth...
- 3/4 stick vegan margarine (6 Tbls) I used Earth Balance (which I believe is nut-free). They carry a soy-free variety if necessary, or Miyokos use for grain-free
- 3 tsp garlic minced
- 1 3/4 cups dry white wine
Instructions
- Place all mushroom ingredients, aside from the mushrooms, into your food processor, and mix until all ingredients are completely combined.
- Using a small spoon, fill each mushroom with your cream cheese mixture.
- Heat a large skillet over medium-high heat and melt your margarine. Once the butter is melted add your garlic and cook for about 2-3 minutes. You want the garlic slightly browned, but avoid burning.
- Add the wine. After approximately 3 minutes place your mushrooms (stuffed sides up) in the skillet and lower temperature to a light simmer. Place lid on skillet and simmer for about 10 - 15 minutes, until mushrooms are cooked through/soft.
- To serve, ladle broth onto your serving dish (a boat or deep plate works well), and place mushrooms on top.