I had a bunch of leftover mushrooms from Thanksgiving that needed to be used up before they went bad, so I went on a search for recipes and decided to go with this one. The original wasn't vegan, but it was super easy to swap out for non dairy ingredients. This is the recipe, as I made it...
INGREDIENTS
- 1 pound fresh mushrooms, sliced
- 1 loaf French or Italian bread
- 6 cloves garlic, minced
- 1/2 cup Earth Balance buttery spread, softened
- Daiya shredded non dairy mozzarella cheese (optional)
DIRECTIONS
- Preheat oven to 400 degrees.
- Slice bread in half horizontally.
- Mix together mushrooms, garlic and butter. Spread the mixture on both sides of the cut bread. Place the bread, cut sides up, on a baking sheet. Sprinkle preferred amount of Daiya non dairy cheese over mushroom mixture.
- Bake in preheated oven until cheese has melted, about 10-15 minutes. Cut in wedges to serve.
My boys looked at this as I was putting it together and said, "gross, I hate mushrooms!" When it came out of the oven they both ate multiple pieces. Apparently mushrooms aren't so bad after all. ;) Personally I loved it! I think I may even add it to my Christmas menu this year. Delish! Will make this one again for sure!
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