Blog Sunnybrook Recipes Stuffed Mushrooms

Author: Sunnybrook Date Posted:15 December 2020

INGREDIENTS

500gm of organic
button mushrooms

Cooking spray for pan

1-2 tablespoons of Botanical Cuisine vegan cultured
butter

2
cloves garlic, minced

1 cup of prepared Gluten-Free Stuffing

Salt and pepper

50gm vegan
Parmesan, plus more for topping

2 tbsp.
freshly chopped parsley, plus more for garnish

METHOD

Preheat oven to 200 degrees celcius. Grease a baking tray with cooking spray. Remove stems from mushrooms and roughly chop the stems. Place mushroom caps on baking sheet.
In a medium frypan over medium heat, melt butter. Add chopped mushrooms stems and cook until most of the moisture is out. This usually takes around five minutes. Add garlic and cook for one minute until fragrant. Season with salt and pepper. Remove from heat and let cool slightly.
In a large bowl mix together mushroom stem mixture, prepared gluten-free stuffing, Parmesan, parsley, and thyme. Season with salt and pepper. Fill mushroom caps with filling and sprinkle with more parmesan.
Bake in oven until mushrooms are soft and the tops are golden brown. This will take around 20 minutes.
Garnish with fresh parsley and serve immediately.

Stuffed Mushrooms