Stuffed Mushrooms
These stuffed mushrooms are a savory, flavor-packed bite filled with a delicious blend of herbs, garlic, and breadcrumbs, perfect as an appetizer or snack.
Servings: 20 Mushrooms
Equipment
- Baking Sheets
Ingredients
- 20 Medium to Large Button Mushrooms
- 1½ tbsp Olive Oil
- ½ cup Shredded Vegan Mozzarella Cheese I recommend Myokos or Daiya Mozzarella shredded cheese
- ⅓ cup Panko Bread Crumbs or GF Bread Crumbs
- 3 tbsp Nutritional Yeast
- 1 Shallot Finely diced
- 2 cloves Garlic Minced
- 3 tbsp Flat Leaf Parsley Finely Minced
- 1 tsp Sea Salt
- ¼ tsp Black Pepper
Instructions
- Preheat the oven to 400℉ and line a baking sheet with parchment paper or silicone baking mats.
- Prepare the mushrooms by wiping away dirt with a damp towel. Carefully pluck out the stems. If some stems are difficult to remove, I find that it helps to run the handle end of a spoon around the inside of the cap (outside of the stems), and then pry it out.
- Place the ½ cup cheese on a cutting board and run your knife through it several times. Smaller sheds are easier to work with.
- In a bowl combine the olive oil, cheese, breadcrumbs, nutritional yeast, shallot, garlic, parsley, salt, pepper, and remaining 1 ½ tablespoons of olive oil. Stir very well.
- Stuff the mushrooms with about 2 teaspoons of filling. Try to mound the filling up slightly. Bake for 22 to 25 minutes or until the mushrooms are sizzling hot and the breadcrumbs are golden.
- The mushrooms are best served hot and fresh, but store leftovers in an airtight container in the fridge, and will keep for 3 to 4 days. To reheat, it is best to put them in the oven at 325℉ until warmed through.