With football season upon us, the folks from Silk challenged me to create a tailgating recipe that would be perfect for those Monday Night football games. The trick was that is had to be dairy and meat free and based on my standards, it had to be easy too! You know, easy is kinda my thing. 🙂
Rising to the challenge, I created these Artichoke Stuffed Mushrooms because they’re super easy and come together in a flash!
Right now you can visit the Silk website and enter to win the Ultimate Gameday Room Makeover when you take the meat-free challenge. While you’re there, you can find other great recipes to Sideline Meat using Silk and show off your #MeatlessMonday prowess.
Y’all ready to make some? Here we go…
Start by combining 1/4 of Italian style breadcrumbs with 1/4 of Unsweetened Silk Soymilk and the minced garlic. Stir well and set aside.
Next, clean your mushrooms. Now, lots of folk will tell you that you should never wash mushrooms, but I wash mine. Gasp! Seriously, a quick rinse gets them cleaner, in my opinion, and they don’t really absorb a ton of water like folks say. If you’re in the anti-wash camp, a nice soft cloth will get them clean too. Next, just snap the stems out. We’re not going to use them so you can save them for soup or stock, or just toss them in the compost.
Next, drain the artichoke hearts and finely chop them.
Combine the moistened breadcrumbs, chopped artichokes, and creole seasoning and mix well.
Scoop about 1 tablespoon of the filling mixture into the top of each mushroom and place them on a lightly greased baking pan.
Bake for 18 to 20 minutes, or until the mushrooms are tender and the filling is heated through. Serve warm. See how easy that was!?!
Silk Meatless Monday Challenge: Artichoke Stuffed Mushrooms
- 1/4 cup Italian style bread crumbs
- 1/4 cup Unsweetened Silk Soymilk
- 2 cloves garlic minced
- 1 pound white mushrooms
- 1 (14-ounce) can quartered artichoke hearts
- 1 teaspoon creole seasoning
Preheat the oven to 350°F. In a small bowl combine the bread crumbs, Silk, and garlic. Mix well and set aside.
Clean the mushrooms and remove and discard the stems. Drain and finely chop the artichoke hearts. In a medium bowl, combine the moistened bread crumbs, chopped artichoke hearts, and creole seasoning. If your seasoning doesn’t have salt in it, you may want to add some salt to taste. Place about 1 tablespoon of the stuffing mixture into each mushroom and place on a lightly greased baking sheet. Bake for 18 to 15 minutes or until heated through completely. Served warm with an additional sprinkle of creole seasoning.
This conversation is sponsored by Silk. The opinions and text are all mine.