Here’s another great party app., this time one without dairy. Although, it is not without “cheese.”
Ever since I was introduced to the stuff, I’ve been on an unending Daiya kick. I swear, when melted, the dairy-free cheese, is so velvety and smooth, it’s almost better than real cheese. Sure, it can’t compare to the Roqueforts and the double cream Bries of the cheese kingdom. It has a relatively bland taste, but one that can certainly stand up to your standard melted mozzarella, if not surpass it in texture and flavor.
While Daiya’s website will make it seem otherwise, I originally heard that the creator of Daiya was not a vegan with a significant longing for cheese, but rather an inventor who wanted to tackle on the problem of yucky-tasting soy cheeses. Maybe that’s why Daiya’s so good. If you’re a professional inventor, you’ve probably got some special science tricks up your sleeve, along with the dedication to continously experiment until you’ve created an end product that’s just right. Daiya claims,”The story began with a love of pizza and a family kitchen,” probably for promotional purposes. They dodge the fact of whether inventor Andre Kroecher is vegan or not, and I’m pretty sure he wasn’t when he set out to create Daiya. But he did an exceptional job at creating a dairy-free cheese product. I won’t ever test out another soy cheese product after tasting Daiya. Which is good, because the majority of those soy cheese products usually ended up in the garbage rather than my mouth.
Anyways, with an open bag of Daiya in the fridge and a package of mushrooms, I was inspired to create vegan mushroom poppers, a delicious bite-sized snack/appetizer/party food. These were so easy, but turned out so well that my boyfriend actually remarked it was one of his favorite recipes of mine. Figures he would pick one that took less than 10 minutes to prepare. Vary the chili-garlic sauce depending on how much heat you prefer, tasting the sauce before you stuff the mini mushrooms. Two tablespoons will give you pretty spicy poppers, which are great for a kick.
- -16 oz. baby portobello mushrooms
- -1 cup marinara sauce
- -1-2 Tbsp. chili-garlic sauce
- -Fresh cilantro or basil
- -3/4 cup cheddar Daiya
- -Olive oil, for brushing
- Preheat oven to 375F.
- Remove stems from mushrooms. Lightly brush each mushroom with olive oil.
- Combine chili-garlic sauce and marinara.
- Place one basil leaf or two cilantro leaves in the bottom of each mushroom cap. Fill mushroom caps with sauce.
- Bake in oven 25-35 minutes, or until mushrooms become tender, feeling slightly spongy to the touch. Remove from oven. Sprinkle caps with Daiya, turn oven to broiler, and broil mushrooms until cheese is melted, 3-5 minutes.