Ingredients
24
24 servings
- •12 medium jalapeno peppers, sliced in half and seeded
- •1 tablespoon vegetable oil
- •1 (8 ounce) package button mushrooms, finely diced
- •½ cup finely diced onion
- •2 cloves garlic, minced
- •1 (8 ounce) tub vegan cream cheese substitute, softened
- •1 cup vegan shredded cheese substitute, divided
- •salt and ground black pepper to taste
Instructions
- Preheat the oven to 375 degrees F (190 degrees C). Set jalapeño halves on a baking sheet lined with aluminum foil, open side up.
- 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.
- 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.
- Bake in the preheated oven for 20 minutes.
- 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.
Nutritional Facts
Per 24 servings
- Calories: 52
- Carbohydrate: 2g
- Fat: 4g
- Fiber: 1g
- Protein: 2g
- Sugar: 1g
Related Recipes
Jalapeno Poppers of Champions
Jalapeno Popper Mushrooms
Best Ever Jalapeño Poppers
Jalapeno Poppers I
Air-Fried Jalapeno Poppers
Bacon-Wrapped Jalapeño Poppers
Jalapeno Popper Dip with Bacon
Jalapeño Poppers
Jalapeno Popper Cups
Jalapeño Popper Dip
Loaded Stuffed Jalapeno Poppers
