![](https://cdn.statically.io/img/www.allrecipes.com/thmb/nO7OgWVzrOCI9N1PLBRnCSagHMU=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/8911350-e00ae77e1c1443e2afa3a732aa1d5f59.jpg)
Ingredients
-
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
Directions
-
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.
Nutrition Facts (per serving)
52 | Calories |
4g | Fat |
2g | Carbs |
2g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 24 | |
Calories 52 | |
% Daily Value * | |
Total Fat 4g | 5% |
Saturated Fat 1g | 6% |
Sodium 85mg | 4% |
Total Carbohydrate 2g | 1% |
Dietary Fiber 1g | 4% |
Total Sugars 1g | |
Protein 2g | 4% |
Vitamin C 4mg | 4% |
Calcium 2mg | 0% |
Iron 0mg | 1% |
Potassium 51mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.