Vegan mushroom and leek bake

Background
There are more and more acceptable vegan alternatives for cheese, that can be used for cooking too (the older products just melt into transparent liquid). I made this vegan mushroom and leek bake using plant-based Camembert and cream cheese - the result was surprisinglyΒ tasty and the texture was right too. You can add a pinch of cayenne to the filling, if youβd like it a bit more punchy.
Ingredients
- 6 medium mushrooms
- Β½ leek
- 1 garlic clove, minced
- 1 tsp chopped rosemary or thyme leaves
- 50g vegan blue cheese, crumbled
- 1 Tbsp vegan cream cheese
- Salt and pepper
Instructions
- Preheat the oven to 180Β°C.
- Remove the stems from the mushrooms and chop them finely.
- Finely chop the leek and mix with the mushroom bits, herbs and cream cheese. Season with salt and pepper.
- Stuff the mushrooms with the creamy mixture.
- Place the mushrooms on a lightly greased baking tray, then grate or crumble the vegan cheese on top of them.
- Put the tray into the oven and cook the mushroom for about 10-15 minutes, until tender and the cheese has melted.
- Serve warm.
Categories
- Meal Type: - Bake - Everyday - Lunch - Main - Side
- Cuisines: - British
- Ingredients: - Other Vegetables
- Health and Diet: - Dairy Free - Egg Free - Gluten Free - Nut Free - Vegan
- Skill Levels: - Easy
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