Vegan Stuffed Mushrooms (that even meat eaters will love)
 
Prep time
Cook time
Total time
 
Serves: 12 - 18 Mushrooms
Ingredients
  • 12 oz. OZO Plant-Based Ground
  • 12 - 18 Cremini Mushrooms, stemmed
  • 1 tbsp. Olive Oil + more for drizzling
  • Salt + Pepper, to taste
  • 2 garlic cloves, minced
  • ½ cup Vegan Cream Cheese
  • ¼ cup Walnuts, chopped
  • ½ cup Vegan Parmesan + sprinkle before cooking
  • ¼ cup chopped Sun-dried Tomatoes
  • ⅓ cup chopped Italian Parsley + more for garnish
  • 1 tbsp. Red Pepper Flakes (optional)
  • ¼ cup Seasoned Panko Breadcrumbs
Instructions
  1. Sauté the plant-based ground and add garlic during the last minute. Once cooked, mix together with the vegan cream cheese, walnuts, vegan parmesan, sun-dried tomatoes, Italian parsley, red pepper flakes and panko breadcrumbs.
  2. 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.
  3. 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/