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By Carol Kicinski
These stuffed mushrooms are the perfect appetizer to serve to guests with various food allergies or diet preferences.

Ensure a safe holiday dish with gluten-free, vegan mushrooms

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   With the holiday season about to go into full swing, I think it is a good idea to have some gluten free appetizer recipes on hand. No matter the size of the meal to come, I can’t resist a few nibbles before.
   Our family has lots of different food sensitivities and eating preferences so this holiday season I am going with appetizers that are really safe – gluten free, vegan stuffed mushrooms. I just love stuffed mushrooms so I figure if one kind is good, two kinds are even better!
   The first is a barbecue version. The stems of the mushrooms, onions, a bit of parsley (we need our greens after all) and to hold it all together, Barbecue Vegenaise Gourmet.
   The second is based on my favorite dip – artichoke. For these I used Roasted Garlic Vegenaise Gourmet.
   I loved the flavor of these mushroom fillings but I needed to bulk them up a bit. Normally I would use gluten free breadcrumbs but I figured finding gluten free, vegan breadcrumbs would be more challenging. Thankfully the answer was sitting in my freezer. I had a box of Van’s Gluten Free Waffles hanging out in there. A scan of the ingredients made them appear to be the perfect thing and a quick internet search confirmed that there are no animal products in the waffles. Hooray!
   Another reason to
Gluten-Free Vegan Stuffed Mushrooms
Makes about 30 of each version
For the Barbecue Version:
Gluten free, non-stick cooking spray
24 ounces white button mushrooms
1 tablespoon olive oil
1 medium onion, minced
½ teaspoon kosher or fine sea salt
¼ teaspoon freshly ground black pepper
½ cup Barbecue Vegenaise Gourmet (or use regular vegan mayonnaise plus 2 tablespoon barbecue sauce)
3 Van’s Gluten Free frozen waffles, toasted and ground into crumbs in a blender or food processor
½ cup Italian flat leaf parsley, measured and minced

For the Artichoke Version:
Gluten free, non-stick cooking spray
24 ounces white button mushrooms
1 tablespoon olive oil
½ teaspoon kosher or fine sea salt
¼ teaspoon freshly ground black pepper
1 (8.5-ounce) can artichoke hearts in water, drained
1 medium onion, chopped
½ cup Roasted Garlic Vegenaise Gourmet (or use regular vegan mayonnaise plus 2 garlic cloves, minced)
2 Van’s Gluten Free frozen waffles, toasted and ground into crumbs in a blender or food processor
¼ cup nutritional yeast

   Preheat oven to 375 degrees. Spray a baking sheet lightly with cooking spray. Wipe the mushrooms clean with a damp towel. Remove the stems, slice off the bottom and mince the stems.
   For the barbecue version, heat the olive oil in a skillet over medium-high heat. Add the onion and cook until they soften, about 3 minutes. Add the minced mushroom stems, salt, and pepper and cook, stirring, until any liquid the mushroom give off has evaporated and the mushrooms start to brown. Remove to a mixing bowl, stir in the barbecue vegan mayonnaise, the waffle crumbs and half the parsley.
   For the artichoke version, heat the olive oil in a skillet over medium-high heat. Add the minced mushroom stems, salt, and pepper and cook, stirring, until any liquid the mushroom give off has evaporated and the mushrooms start to brown. Put the cooked mushrooms in a food processor with the artichoke hearts, onion, garlic vegan mayonnaise, waffle crumbs and nutritional yeast, process until almost smooth.
   Using a small spoon, fill the mushroom caps and mound the filling on top. Place the stuffed mushroom caps on the prepared baking sheet and spray the tops lightly with some more cooking spray.
   For the barbecue version, bake for 20 minutes or until the filling is browned and set. Remove to serving plate, sprinkle on the rest of the minced parsley and serve.
   For the artichoke version, bake for 30 to 35 minutes or until the filling is browned and set. Remove to serving plate and serve.
rejoice is that you can prepare these ahead, cover with plastic wrap and store in the fridge
until you want to bake them off. So helpful during the busy holidays!