Stuffed Mushrooms (25 minutes or less)

I’m a bit of a mushroom freak. I love them on pizza, in pasta, stirfries and just plain sautéed. Yum! What better way to eat mushrooms then by stuffing them with delicious filling and baking them. This is a perfect appetizer for a dinner party, but even better, it can be a fun side to dinner or even just a snack.

Stuffed Mushrooms (makes 12 – can be easily doubled)

12 medium-sized cremini mushrooms, washed, patted dried, stems removed (mince the stems)

1 clove of garlic, minced

2 tbsp of onion, minced

1 tsp of earth balance vegan butter

1 tsp of dried parsley

1 tbsp of nutritional yeast

salt & pepper to taste

Preheat your oven to 350 and line a cookie sheet with parchment paper and place the hollowed mushroom tops on it. Now, I managed to mince my mince my stems, garlic & onion in just a few quick minutes – if you don’t have magical, dicing superpowers – feel free to toss them in your food processor and pulse a few times. Heat a wok on medium heat, add your earth balance. Once the earth balance is melted, add the remaining ingredients and sautée for 5 minutes. Once done, scoop the mixture evenly into the mushroom tops. I sprinkled a little herbamere on top. Bake for 15 minutes and enjoy.

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