My love for Stuffed Vegan Mushrooms

I never liked mushrooms. They felt slimy, earthy, and inedible to me. But it changed when I tried stuffed mushrooms at a restaurant. Stuffed with onion, parsley, bread and vegan cheese, those little mushrooms won me completely. I understood that mushrooms weren’t the problem. What mattered was how they were cooked. Now, stuffed mushrooms are one of my favorite dishes to eat.

Ingredients:

• 12 large mushrooms, stems removed and finely chopped

• 1 small onion, finely chopped

• 2 cloves garlic, minced

• 1/2 cup bread crumbs

• 1/4 cup nutritional yeast

• 1/4 cup vegan Parmesan cheese

• 1/4 cup fresh parsley, chopped

• 2 tablespoons olive oil

• Salt and pepper to taste

Preheat your oven to 375°F (190°C).

1. In a pan, heat 1 tablespoon of olive oil over medium heat.

2. Add the chopped onion and garlic and sauté until the onion is translucent, about 5 minutes.

3. Add the chopped mushroom stems and sauté for another 5 minutes.

4. In a bowl, mix together the sautéed mushroom mixture, bread crumbs, nutritional yeast, vegan Parmesan cheese, and chopped parsley.

5. Season with salt and pepper to taste.

6. Stuff each mushroom cap with the mixture and place on a baking sheet.

7. Drizzle the stuffed mushrooms with the remaining olive oil.

8. Bake for 20-25 minutes or until the mushrooms are tender and the stuffing is golden brown.

9. Serve hot and enjoy!

By the time the last stuffed mushroom is gone from your plate, I hope you feel the same quiet satisfaction I do each time I eat it