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Sun-dried Tomato Basil Baby Bellas

Author Tiffani

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.