Stuffed Mushrooms
Made these tasty little bites for a Thanksgiving appetizer — they were gone within 5 minutes, so I’m assuming they were either a serious hit or I didn’t make enough, possibly a bit of both!
This recipe is near and dear to my heart, as it’s been passed down from generation to generation. Thanks Mom, love ya!
INGREDIENTS:
2 containers of small baby bella mushrooms (about 24 total)
2-4 cloves of garlic (depending on your desire)
1/2 cup chopped yellow onion
2 tbsp olive oil
1/2 cup bread crumbs (you can buy your favorite brand or get fancy and make your own
1/2 cup vegan parmesan cheese
1 tsp dried oregano
1/2 tsp garlic powder
salt, pepper to taste
Fresh parsley to taste
COOKING INSTRUCTIONS:
Clean the mushrooms REALLY thoroughly, cut the hard part of the bottom of the stem off (a little less than half of it), remove remainder of stem and place aside in a bowl.
Place the mushrooms bottom side up on a baking sheet and preheat oven to 350.
In a food processor — combine mushroom stems, onion and garlic. Blend well.
In a bowl — combine bread crumbs, parmesan cheese, oregano, garlic powder. Mix well and set aside.
Transfer the mushroom mixture onto a frying pan (no oil added) using a spatula to make a flat surface (almost like a pancake). About 5 minutes later, the mushroom mixture will begin to brown and all moisture will be removed.
Transfer mushroom mixture from the frying pan into the bowl with the dry ingredients and mix together.
Stuff the mushrooms with the stuffing, top with more cheese and parsley, and add a dab of olive oil to the tops of the mushrooms.
Bake for 25-30 minutes.