These savory jalapeño poppers are a great plant-based party or game day appetizer. Diced mushrooms add a "meaty" addition with the absence of bacon, and vegan cheese substitutes keep this appetizer vegan.
Ingredients
- medium jalapeno peppers, sliced in half and: 12 piece (seeded)
- vegetable oil: 1 Tbsp
- button mushrooms: 1 pack (8 ounce pack, diced)
- onion: 0.5 cup (finely diced)
- garlic: 2 clove (minced)
- tub vegan cream cheese substitute: 1 piece (8 ounce, softened)
- vegan shredded cheese substitute: 1 cup (divided)
- salt and ground black pepper: (to taste)
Metric Conversion
Stages of cooking
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Preheat the oven to 375 degrees F (190 degrees C). Set jalapeño halves on a baking sheet lined with aluminum foil, open side up.
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Heat vegetable oil in a skillet over medium-high heat. Add mushrooms, onion, and garlic to the skillet and saute until vegetables are tender and mushrooms have released their liquid, about 8 minutes. Transfer vegetables to a paper towel-lined plate to soak up the excess moisture.
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Mix mushroom mixture, cream cheese substitute, 3/4 cup shredded cheese substitute, salt, and pepper together in a bowl. Spoon into the jalapeño pepper halves on the baking sheet.
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Bake in the preheated oven for 20 minutes.
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Remove from the oven and top with the remaining 1/4 shredded cheese substitute. Broil until the cheese is melted and slightly browned, 1 to 2 minutes.
