Food, Recipes

Vegan Tapas Recipes: “Ricotta” Stuffed Cremini Mushrooms

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Vegan Tapas Recipes: "Ricotta" Stuffed Cremini Mushrooms

Today is World Tapas Day! Tapas are small, beautifully arranged foods originating in Spain that are typically served with drinks at a bar. These snacks, or canapés, come in several different forms and even vary from town to town in Spain. There are a few different tapa origin stories, but my favorite involves King Alfonso X (El Sabio or “The Wise One”) who found himself in a tavern where he ordered a glass of sherry. The sherry was served covered with a slice of ham (or was that tofu…?) to keep sand from blowing into the drink. The king enjoyed receiving a bit of food with his drink and requested a second glass to be served topped with another slice. And so tapas were born.

I don’t have much experience with this beloved “mini cuisine,” but I do enjoy making cute little appetizers, so I came up with this rather simple recipe for “Ricotta” Stuffed Cremini Mushroom Tapas. These whimsical treats look a little bit like cupcakes–but I promise they’re savory! The roasted mushrooms and sautéed squash and blueberries melt in your mouth while a touch of lemon and fresh thyme brighten every bite.

I would serve these mushroom tapas with a light and dry white wine–perhaps a muscadet–if there were any in the house. But I don’t recommend trying to use these tapas as glass toppers!

Vegan “Ricotta” Stuffed Cremini Mushroom

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Prep Time: 20 minutes
Cook time: 25 minutes
Total time: 45 minutes
Yield: 12 cremini mushroom tapas
Ingredients
  • 12 cremini mushrooms
  • 12 yellow summer quash, sliced into 12 rounds
  • 1 tablespoon fresh thyme leaves
  • 1/2 cup raw cashews (preferably soaked for 2 hours)
  • juice of one lemon
  • 1 tablespoon nutritional yeast
  • 1 garlic clove
  • 2 tablespoons + 1 teaspoon, divided coconut oil
  • 1 tablespoon lemon zest
  • 1/2 cup blueberries

Directions

1. Preheat the oven to 450°F. Place a baking sheet in the oven.

2. Prepare the mushrooms. Clean with a damp paper towel and de-stem. Place into a large bowl and toss with 1 tablespoon coconut oil until thoroughly coated. Toss with a pinch of salt. Place the mushrooms on the baking sheet, stem-side down, around the edges of the baking sheet. Roast for 10-15 minutes or until they’re brown on the bottom.

3. Prepare the vegan ricotta: In a high-speed blender or food processor, combine cashews, lemon juice, garlic, nutritional yeast, and a pinch of salt. Process until mostly smooth–a few chunks here and there are ideal.

4. Steam the rounds of summer squash until they’re easily pierced with a fork. Remove from heat. Alternatively, you can sauté them in a bit of oil–whichever way you prefer summer squash.

5. In a small saucepan, heat 1 teaspoon coconut oil over medium-low heat. Sauté blueberries for 5-7 minutes. Remove from heat.

6. For assembly: Place the mushrooms on plates, topside down. Fill with vegan ricotta mixture. Place a squash round on top of stuffed mushroom. Add a small dollop of ricotta to the squash round. Stick a blueberry or two onto this dollop. Garnish with lemon zest and fresh thyme. Enjoy!

Related: Easy Jalepño Poppers

Bruschetta with Herbed Aramanth Crackers

Vegan Savory Dill Scone

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Photos: Mary Hood Luttrell

Mary Hood Luttrell

Mary Hood Luttrell

Beauty Editor at Peaceful Dumpling
Peaceful Dumpling Beauty Editor and creator of Bisou du Jour, Mary Hood Luttrell lives with her husband in Corpus Christi, Texas. Mary is a freelance writer and writing and blogging consultant. A lover of whole foods, Mary delights in learning new ways to prepare vegan dishes. Mary also enjoys reading and writing poetry, art journaling, running, and practicing yoga and ballet. Follow Mary on her blog Bisou du Jour, Instagram and Pinterest.
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