“Crab” Cake Stuffed Mushrooms
I could not be more excited for holiday parties this year! We’ve had snow on and off in Montreal, and this is the first year in many years after living in sunny, warm, places that it actually feels like Christmas. This weekend I’m celebrating with a holiday murder mystery dinner with my true crime book club. Shout out to the Montreal Murderinos! I love keeping Christmas food simple so everyone can walk around and snack, and I my favorite finger food is stuffed mushrooms! These are inspired by my chickpea crabcakes, and are so fast and easy to make! This is how we made it:
2-450 g packages of crimini mushrooms (or a lot of mushrooms)
15 oz chickpeas, drained and rinsed (save that aquafaba for some homemade mayo!)
1 cup artichoke hearts
2 tbsp capers
1/4 cup vegan mayonnaise
1 sheet nori, torn into small pieces
1 tbsp dijon mustard
1 tbsp lemon juice
¼ teaspoon salt
Pepper to taste
Pinch of cayenne
1 ¼ cups gluten free breadcrumbs, divided
Clean your mushrooms, remove the stems, and set aside.
Add chickpeas, artichokes, capers, mayonnaise, mustard, lemon juice, and seasonings into a food processor and pulse a few times. You want there to still be some chickpea texture and not a paste.
Move chickpea mix into a mixing bowl and add 1 cup of breadcrumbs. Stir to combine.
Scoop about ½ tbsp of the chickpea mix into each mushroom. Sprinkle with remaining bread crumbs.
Cook the mushrooms in an air fryer at 370 degrees for 8. Alternatively, the mushrooms can be baked at 350 degrees for about 10-12 minutes. Let cool and serve!