Recipe of the Week – Stuffed Mushrooms – Vegan Approved!

Tomorrow (4/16) is the day of the mushroom. Take a break from finals studying and try out this easy recipe!

 

stuffed-mushrooms

 

Ingredients:

1 lb medium to large mushrooms
1 TBL olive oil
1 clove garlic, peeled and pressed through garlic press
2 TBL flat leaf parsley, chopped
1/4 tsp fresh thyme, removed from stem and finely chopped
1/4 tsp salt
1/4 tsp pepper
1/4 ground nutmeg
1/3 cup plain bread crumbs
4 TBL non-dairy parmesan cheese (I like to use SoyaKaas)
non-stick vegetable spray

 

Directions:

Preheat oven to 400 degrees F. Rinse mushrooms and dry on paper towel. Remove stems from mushrooms, cutting them out in circle formation to create a hole to stuff with filling. Save stems and chop up finely for the filling.

In a medium pan, heat the oil and add chopped mushrooms, stirring until juices evaporate. Mix in garlic, parsley, thyme, salt, pepper, nutmeg, bread crumbs, and parmesan, stir and remove from heat.

Spoon equal amounts of filling into holed mushroom caps. Place caps on baking sheet that has been sprayed lightly with non-stick spray. Bake, uncovered, for 20 minutes.

Sprinkle a little extra parmesan on top and broil for about 2-3 minutes to brown and make slightly crispy. Garnish with parsley or thyme.

Makes about 18 mushrooms

Tip: add a pinch of chopped cilantro when you add in other herbs to give it additional flavor.

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