Name: Vegan Stuffed Mushrooms
Ingredients: 12 large button mushrooms, stems removed; 1 cup breadcrumbs; 2 garlic cloves, minced; ¼ cup chopped parsley; 2 tbsp nutritional yeast; 2 tbsp olive oil; Salt and pepper to taste

Description

This recipe, “Vegan Stuffed Mushrooms,” offers a plant-based take on classic stuffed mushrooms, typically made with breadcrumbs, cheese, and sometimes meat

Ingredients

Scale

12 large button mushrooms, stems removed
1 cup breadcrumbs
2 garlic cloves, minced
¼ cup chopped parsley
2 tbsp nutritional yeast
2 tbsp olive oil
Salt and pepper to taste

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Instructions

Preheat Oven and Prepare Baking Sheet: Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
Prepare Mushrooms: Gently remove the stems from the mushrooms, creating a cavity for the filling. You can save the stems for another use (like adding them to soups or sauces).
Make Stuffing: In a large bowl, combine the breadcrumbs, minced garlic, chopped parsley, nutritional yeast, olive oil, salt, and pepper. Mix well until all the ingredients are evenly distributed.
Stuff Mushrooms: Spoon the breadcrumb mixture into the mushroom caps, pressing down lightly to pack it in. Don’t be afraid to overfill them slightly, as the filling will shrink a bit during baking.
Arrange on Baking Sheet: Place the stuffed mushrooms on the prepared baking sheet, making sure they’re not touching.
Bake: Bake for 20-25 minutes, or until the mushrooms are tender and the stuffing is golden brown and slightly crispy.
Serve: Serve the stuffed mushrooms warm, optionally garnished with extra chopped parsley or a sprinkle of paprika.