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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.
Print Recipe
Prep Time 5 minutes
Cook Time 15 minutes
Resting Time 4 hours
Total Time 20 minutes
Servings: 2 people
Cuisine: British
Calories: 1234
Ingredients Method

Ingredients
  

  • 6 medium mushrooms
  • ½ leek
  • 1 garlic clove minced
  • 1 tsp chopped rosemary or thyme leaves
  • 50 g vegan blue cheese crumbled
  • 1 Tbsp vegan cream cheese
  • Salt and pepper

Method
 

  1. Preheat the oven to 180°C.
  2. Remove the stems from the mushrooms and chop them finely.
  3. Finely chop the leek and mix with the mushroom bits, herbs and cream cheese. Season with salt and pepper.
  4. Stuff the mushrooms with the creamy mixture.
  5. Place the mushrooms on a lightly greased baking tray, then grate or crumble the vegan cheese on top of them.
  6. Put the tray into the oven and cook the mushroom for about 10-15 minutes, until tender and the cheese has melted.
  7. Serve warm.