Vegan Stuffed Mushrooms - Two Recipes

My cousin, Nikki, made some fabulous stuffed mushrooms and I had to copy her.  I didn't have all the ingredients she told me to include, so here is my version.  I love that she grinds in an apple.  It gives it great flavor and texture.  This is a pretty healthy stuffed mushroom with an asian flair!   I also made a creamier version with Vegenaise that has a pesto flavor.  Both are delicious.

Nikki's Stuffed Mushrooms
12 Baby Bella mushrooms or creminis
2 T. fresh parlsey
1/4 of an apple
2 small green onions
1 t. garlic, minced
1 cup fresh spinach
3 baby carrots
2 T. pine nuts
2 t. soy sauce
2 t. sesame oil
1 t. dill weed
pepper to taste
1/4 cup mozzarella style soy cheese

Clean mushrooms and remove stems.  Put half the stems in a grinder/chopper with the rest of the ingredients - minus the soy cheese.  Pulse/grind until all the ingredients are finely chopped.  Remove the blade and mix in cheese by hand.

Spray a cookie sheet with non-stick cooking spray.  Rub each cap with a little sesame oil or spray with cooking spray.  Space the mushrooms on the cookie sheet and stuff with mixture.  Bake at 350 degrees for about 30 minutes.

Creamy Stuffed Mushrooms
12 Baby Bella mushrooms or creminis
2 T. fresh parlsey
2 small green onions
1 t. garlic
1 cup fresh spinach
2 T. pine nuts
1/2 cup canned white beans, drained
1/4 cup Vegenaise
1 t. sriracha hot chili sauce or other hot sauce
pepper to taste
1/4 cup mozzarella style soy cheese

Clean mushrooms and remove stems.  Put half the stems in a grinder/chopper with the rest of the ingredients - minus the soy cheese.  Pulse/grind until all the ingredients are finely chopped.

Spray a cookie sheet with non-stick cooking spray.   Spray mushroom caps with cooking spray.  Space the mushrooms on the cookie sheet and stuff with mixture.  Top each mushroom with soy cheese.  Bake at 350 degrees for about 30 minutes.