Vegan mushroom and leek bake
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
Method
- 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.