Vegan Stuffed Mushrooms with Sun-Dried Tomato and Pineapple

Get ready to embark on a flavor-packed journey with our Vegan Stuffed Mushrooms, featuring a vibrant fusion of chickpeas, sun-dried tomatoes, and tropical pineapple. These delightful bite-sized morsels are not only plant-based but bursting with a symphony of savory, sweet, and tangy notes. The hearty chickpeas provide a meaty texture, while the sun-dried tomatoes and pineapple infuse each bite with a burst of bold flavors. It's all tucked into tender mushroom caps, creating a wholesome and visually appealing appetizer that will captivate both vegans and non-vegans alike. Whether you're entertaining guests or simply indulging in a savory snack, these stuffed mushrooms are a palate-pleasing delight.

Ingredients:

• 12 large cremini or white mushrooms, cleaned and stems removed

• 1 can (15 oz) chickpeas, drained and rinsed

• 1/2 cup sun-dried tomatoes (not packed in oil), finely chopped

• 1/2 cup pineapple chunks, finely chopped

• 2 cloves garlic, minced

• 1/4 cup red onion, finely chopped

• 2 tablespoons fresh parsley, chopped

• 2 tablespoons olive oil

• Salt and black pepper to taste

• 1/4 cup breadcrumbs (use gluten-free breadcrumbs for a gluten-free option)

• Vegan cheese shreds for topping (optional)

Instructions:

1. Prepare the Mushrooms:

• Preheat your oven to 375°F (190°C).

• Remove the stems from the mushrooms and set aside. Place the mushroom caps on a baking sheet lined with parchment paper.

2. Prepare the Filling:

• In a food processor, combine the chickpeas, sun-dried tomatoes, pineapple, minced garlic, red onion, and fresh parsley. Pulse until the mixture is well combined but still has some texture.

• Heat olive oil in a skillet over medium heat. Add the chickpea mixture and sauté for about 5 minutes to heat through and blend the flavors. Season with salt and black pepper to taste.

3. Stuff the Mushrooms:

• Using a teaspoon, stuff each mushroom cap with the chickpea, sun-dried tomato, and pineapple mixture.

4. Bake:

• Sprinkle breadcrumbs evenly over the stuffed mushrooms.

• If desired, add a small amount of vegan cheese shreds on top.

• Bake in the preheated oven for about 15-20 minutes or until the mushrooms are tender and the tops are golden brown.

5. Serve:

• Remove the stuffed mushrooms from the oven and let them cool slightly before serving.

These Vegan Stuffed Mushrooms with Chickpea, Sun-Dried Tomato, and Pineapple are a delightful appetizer or snack that combines a medley of flavors, including the sweetness of pineapple and the rich umami of sun-dried tomatoes. Enjoy this plant-based treat as a tasty addition to your meals or as a crowd-pleasing appetizer for gatherings!