Ingredients
- 12 large button mushrooms
- 1 tablespoon olive oil
- ¼ cup finely chopped onion
- 2 cloves garlic minced
- ½ cup vegan breadcrumbs gluten-free, if desired
- ¼ cup vegan cream cheese
- 1 tablespoon nutritional yeast
- 1 tablespoon chopped fresh parsley
- ½ teaspoon dried thyme
- Salt and pepper to taste
Instructions
- Preheat oven to 375°F. Clean mushrooms with a damp cloth to remove dirt and debris. Carefully remove the mushroom stems, trim off any damaged parts of the stems, and finely chop them. Set caps aside.
- Heat olive oil in a skillet over medium heat. Add chopped onion and mushroom stems, and sauté until softened. Add garlic, then cook for another minute. Remove from heat.
- In a medium mixing bowl, combine the sautéed mushroom stem mixture with the vegan breadcrumbs, vegan cream cheese, nutritional yeast, parsley, thyme, salt, and pepper. Mix well.
- Fill each mushroom cap generously with the stuffing mixture. Arrange on a lightly greased baking sheet.
- Bake in the preheated oven for 20 minutes, or until tops are golden brown and mushrooms are tender.
