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Stuffed Mushrooms

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Ingredients Method Notes

Ingredients
  

Almond Parm

Method
 

  1. Preheat oven to 350°F. Prepare a baking sheet lined with a silicone baking mat or parchment paper.
  2. Remove stems from mushrooms and arrange caps on baking sheet. Finely chop mushrooms stems and celery. In a small bowl, stir together ingredients for Almond Parm.
  3. Heat and melt vegan butter over medium heat. Add the chopped mushrooms and celery, stirring occasionally for about 3-5 minutes until tender. Add chopped sage, thyme and Signature SELECT Ground Black Pepper. Stir for another minute or so.
  4. Add almond parm and O Organics French Fried Onions. Stir well and mash to crush the onions and incorporate. Pour in vegetable broth to soften and bind the stuffing mixture.
  5. Spoon about 1 tablespoon of the stuffing into each mushroom cap. Cover and bake for 20-25 minutes until mushrooms are tender and the filling is soft and golden. Serve as is or with your favorite vegan gravy.

Notes

Can be prepared ahead of time. Cover stuffed mushrooms and refrigerate for up to 24 hours before baking. 
Nut-free option: substitute Almond Parm for 2 tbsp of your favorite vegan parmesan.