Stuffed Mushrooms
6 ingredients, 2 steps. Super easy, and super yummy! 336 calories in the entire batch.
Ingredients
- 8 oz white, crimini, or button mushrooms, whole with stems
- 1/4 cup panko bread crumbs
- 1/4 cup shredded vegan parmesan such as Follow Your Heart, Violife, Good Planet, 365, etc.
- 1 clove garlic minced
- 1 teaspoon dried tarragon
- 1 tablespoon oil plus more for drizzling (I use a blend of avocado, coconut, and safflower, but olive oil would also be great)
- Salt and pepper to taste
Instructions
- Pre-heat the oven to 400 (this works great in a toaster oven!) Separate the mushroom stems from the caps. Place the stems in a food processor with all other ingredients except for the caps. Process for a few seconds, just until broken down fairly well. Taste and adjust seasoning if necessary.
- Stuff each mushroom cap with the mixture from the food processor - pack it in good, and don't be afraid to pile it on! Arrange the stuffed mushrooms on a baking sheet, and drizzle with a little bit of oil. Bake in the preheated oven for 15 minutes. They should be brown and juicy! Optional: garnish with more tarragon and some paprika.