Vegan ~ Gluten Free
I feel so blessed to have came in first place in the plant-based cheese contest
hosted by @livingjin_offical using their Agar Agar Powder.
Smoked Cheddar-Style Cheese Stuffed Mushrooms
W/ Spinach & Sun-dried Tomatoes
AH I am in the clouds with excitement about the fact that my recipe came in FIRST place!!!!
I put a lot of time & energy into making sure the plant-based cheese was the perfect texture. I wanted to make a recipe using the cheese but wanted it to be simple. So, I decided on balsamic stuffed mushrooms to keep the recipe fast but bold with flavor! I feel so honored to have come in first!!!
When Living Jin reached out to me I got excited to be apart of a plant-based cheese making contest! I freaking love cheese!!! I only used Agar, also known as agar agar once before so this was definitely something new.
Have you ever used or heard of Agar Agar?
Agar is plant-based natural gelling agent the is from red sea algae. It is known to have a similar effect to gelatin. People use agar to make vegan cheese, gummy's, & even use it to make desserts. Agar comes in different forms, for my recipe I used the powder but it comes in strips, flakes, or a bar. I find agar powder to be the easiest to use.
When using the powder or really to actually activate the agar it must first be dilute in cold or room temperature water & then needs to be heated. If it is added directly into the heat it will start to clump up.
I loved using Living Jin Agar Agar powder! There are so many different recipes using agar; I cant wait to test create more for you guys.
Here is a link to purchase the Living Jin Agar Agar Powder
Here is the link to the Plant-based Smoked Paprika Cheddar-Style Cheese
For this recipe I used the homemade vegan cheese I made. You can try to make the cheese! It is very quick but it you wanted to used store bought cheese, that is perfectly okay too! I
Vegan Cheesy Stuffed Mushroom Recipe
18 Crimini Mushrooms
2 Cups Raw Spinach
¼ Cup Sun-dried Tomatoes
½ Block of Vegan Smoked Paprika Cheese (Homemade Recipe here)
2 Tbsp Balsamic Vinegar
1 Tbsp Fresh Thyme
½ Tbsp Soy Sauce
1 tsp Garlic Powder
⅛ tsp Sea Salt
Lightly grease a large skillet or pan with some oil. Add in sliced sun-dried tomatoes & saute for about a minute.
Add 2 cups of spinach & half a tablespoon of soy sauce. Saute down for about 2-3 minutes. Remove spinach & sun-dried tomatoes onto a plate & set aside.
Add a little oil into the skillet. Place mushrooms tops down. Evenly pour balsamic vinegar over the mushrooms. Make sure they get into the center. Cook for about 5 minutes until mushrooms begin to brown.
Before flipping the mushrooms place the spinach & sun-dried tomato mixture into the center of each mushrooms.
Cut the vegan cheese into a quarter inch thick strip & 2 inches in length. Top the center of the mushrooms off with the vegan cheese & sprinkle garlic powder on top.
Flip the mushrooms carefully so the cheese side is down. Let cook for about 2 minutes. Flip them back so they are tops down & the cheese center is right side up. Lightly sprinkle with salt & top each mushroom with fresh thyme.