Description
These savory jalapeño poppers are a great plant-based party or game day appetizer. Diced mushrooms add a “meaty” addition with the absence of bacon, and vegan cheese substitutes keep this appetizer vegan.
Ingredients
- 12 medium jalapeno peppers, sliced in half and seeded
- 1 tablespoon vegetable oil
- 1 (8 ounce) package button mushrooms, finely diced
- ½ cup finely diced onion
- 2 cloves garlic, minced
- 1 (8 ounce) tub vegan cream cheese substitute, softened
- 1 cup vegan shredded cheese substitute, divided
- salt and ground black pepper to taste
Instructions
- Preheat the oven to 375 degrees F (190 degrees C). Set jalapeño halves on a baking sheet lined with aluminum foil
- open side up.
- Heat vegetable oil in a skillet over medium-high heat. Add mushrooms
- onion
- and garlic to the skillet and saute until vegetables are tender and mushrooms have released their liquid
- about 8 minutes. Transfer vegetables to a paper towel-lined plate to soak up the excess moisture.
- Mix mushroom mixture
- cream cheese substitute
- 3/4 cup shredded cheese substitute
- salt
- and pepper together in a bowl. Spoon into the jalapeño pepper halves on the baking sheet.
- Bake in the preheated oven for 20 minutes.
- Remove from the oven and top with the remaining 1/4 shredded cheese substitute. Broil until the cheese is melted and slightly browned
- 1 to 2 minutes.
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Servings: 24