Name: Vegan mushroom and leek bake
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Ingredients: 6 medium mushrooms; ½ 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

Vegan mushroom and leek bake

26 Jan 2022

by Wholeness

Prep Time

5 minutes

Cook Time

15 minutes

Total Time

20 minutes

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 surprisingly tasty and the texture was right too. You can add a pinch of cayenne to the filling, if you’d like it a bit more punchy.

Ingredients

6 medium mushrooms
½ 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 180°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.