- Baby bella mushrooms - Stems of mushrooms - Chopped onion - Garlic - Bread crumbs - Vegan mozzarella cheese shreds
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Break the stems of the mushrooms and set aside to use for the filling then invert the mushrooms, gill side down onto a parchment line baking sheet.
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Brush oil on the mushrooms and then bake at 400F (205C).
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Add the chopped mushroom stems and other items to a food processor and process until the mixture breaks down into a coarse meal.
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Heat a pan over medium heat, add 2 teaspoons oil and add in mushroom mixture. Cook until onions start to turn golden. Then, add in the flour and other items. Mix really well.
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Cook for another 2 minutes then switch off the heat. Add the breadcrumbs and mix well. Take the mushrooms out the oven and let them cool for 5 minutes until they’re easy to handle then flip them.
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Take 1 ½ or 2 tablespoons of the stuffing depending on the size of the mushroom caps. Use your hands to make the stuffing into somewhat of a ball and stuff the mushrooms with that mixture.
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Repeat for all of the mushrooms, then drizzle a few drops of oil on the mushrooms and put them back for baking at 400F (205C). Remove from oven and let cool. Enjoy with some marinara sauce!
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