Vegan Stuffed Mushrooms

• servings: 4 servings
• active time: 15 minutes
• total time: 45 minutes

Ingredients

20 button or cremini mushrooms (see step 1 for prep, 24oz/ 680g)

1 tablespoon olive oil

1 small yellow onion (chopped)

4 cloves garlic (minced or pressed)

1/2 cup vegan cream cheese (see notes)

1/2 cup panko breadcrumbs (divided, gluten-free if preferred)

1 1/2 teaspoons dried thyme leaves

1/2 teaspoon salt

1/4 teaspoon black pepper

fresh parsley (chopped, for garnish)

Directions

Preheat your oven to 375°F (190°C). Lightly grease a large baking sheet.

Wipe the mushrooms clean with a damp towel, then snap the stem off of each mushroom. Chop up the stems and set them aside. Arrange the mushroom caps, cavity side up on the prepared baking sheet and set aside.

Heat the olive oil in a large skillet or frying pan, then add the chopped mushroom stems, onions, and garlic. Sauté for 5 - 10 minutes until the veggies soften and begin to brown.

In a medium bowl, mix together the cooked mushroom stem and onion mixture, along with the vegan cream cheese, 1/4 cup panko bread crumbs, thyme, salt, and pepper.

Divide the mixture evenly among the mushroom caps and place the mushrooms filling side up on the prepared baking sheet. Put the remaining 1/4 cup of panko in a small bowl and then dip each mushroom in the panko to coat the filling, and then return them to the pan. Lightly spray the tops with spray oil. Then bake for 15 - 20 minutes until the mushrooms are cooked through.

Garnish with parsley and serve hot as an appetizer or side dish.

Notes

Maybe try parbaking the mushrooms so they’re less wet. Also add cheese

Nutrition

• Serving Size: 1 stuffed mushroom (reci
• Calories: 35 kcal
• Total Fat: 2 g
• Saturated Fat: 1 g
• Unsaturated Fat: 1.1 g
• Sodium: 92 mg
• Total Carbohydrate: 3 g
• Dietary Fiber: 1 g
• Total Sugars: 1 g
• Protein: 1 g