Mushrooms:

1 Cup Medium/small shrimp pre cooked without shell

Dozen Crimini Mushrooms (Baby Bella)

1/4 Cup Panko Breadcrumbs

1/2 Cup Vegan Mozerella and more for topping

1 Celery stalk1/2 Shallot

1tbsp Olive Oil

1tsp Fish Sauce

1tsp Minced Garlic

1tsp Sriracha1tsp Paprika

1tsp Oregano Fresh Thyme

Sauce:

1 Cup Vegan Mozerella

1/4 Cup White Wine

1/3 Cup Coconut Cream (Thick part at top of can)

1tsp Minced Garlic

Having a fancy dinner party? Look no further. These easy to make stuffed mushrooms are a show stopper. Feel free to eat them with or without the “cream” sauce or make your own sauce with dairy. But I will say the sauce is a sexy thing. It’s thick and delicious and the mushrooms are light and flavorful. A match made in Dairy Free Heaven.

Preheat your oven to 350° and on a pan place some washed, stemless baby bellas. Rub a little olive oil on them and get started on your stuffing.

In a food processor toss in shrimp, celery, shallot and ginger. If you dont have a food processor, lightly chop everything. When it’s chopped up add the cheese, panko crumbs, olive oil, fish sauce and your seasonings. Sriracha can be skipped but it gives it a beautiful flavor and a hint of spice. The panko along with oil and fish sauce bond everything together, so does the vegan cheese chopped in there while it’s baking.

Stuff the mushrooms and sprinkle with a bit more cheese. Pop in the oven for 15-20 minutes until browning and melted on top and the mushrooms become softened.

While your mushrooms are in the oven, take a saute pan and on low add a tsp of minced garlic. Melt down the coconut cream, you'll want to simply use the thick part that forms on the top of the can. The vegan cheese will thicken the sauce and the white wine adds a delightful flavor to compliment the seafood. Stir until it begins to boil. Pour a thin layer on the bottom of your serving dish.

Plate the mushrooms over top of the sauce and sprinkle with thyme.

Grab a martini and some people to share with, and enjoy!