Preheat the oven to 400F, wash and stem the mushrooms. Place them, cavity side up, on a parchment-lined baking sheet. Spoon the filling into each mushroom cap, top with additional vegan parmesan and drizzle with olive oil.
Bake for 20 minutes, or until mushrooms are tender. Garnish with chopped Italian Parsley and serve immediately.
Recipe by Slice of Jess at https://sliceofjess.com/vegan-stuffed-mushrooms-that-even-meat-eaters-will-love/