Ingredients

• 12 medium jalapeno peppers , sliced in half and seeded
• 1 tablespoon vegetable oil
• 1 , 8 ounce
• 0.5 cups finely diced onion
• 2 cloves garlic , minced
• 1 , 8 ounce
• 1 cup vegan shredded cheese substitute , divided
• salt and ground black pepper to taste

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Set jalapeño halves on a baking sheet lined with aluminum foil, open side up.
2. 2 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.
3. 3 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.
4. 4 Bake in the preheated oven for 20 minutes.
5. 5 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 per serving