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.