APPETIZERS | 35 EASY STUFFED MUSHROOMS https:/myquietkitchen.coAm/ 15 medium/large button mushrooms, white or shitake 3 Tbs olive oil, divided ½ cup shredded vegan cheese 1/3 cup breadcrumbs 2 cloves garlic, crushed 2 Tbs finely chopped parsley ¼ tsp salt Black pepper Preheat oven to 200°C and line a baking sheet with parchment paper. Prepare the mushrooms by wiping away dirt with a damp paper towel. Carefully pluck out the stems. If some stems are difficult to remove, I find that it helps to run the handle end of a spoon around the inside of the cap (outside of the stems), then pry it out. Rub the outside of mushroom caps with about 1½ tablespoons of the olive oil, place on the baking sheet and sprinkle lightly with salt. In a bowl combine the cheese, breadcrumbs, garlic, parsley, salt, pepper, and remaining 1½ tablespoon olive oil. Stir very well. Stuff the mushrooms with about 2 teaspoons of filling. Try to mound the filling up slightly. Bake for 20 to 22 minutes or until the mushrooms are sizzling hot and the breadcrumbs are golden. Dani with mushroom project in Amazon Serves: 7-8 Cook Time: 20 minutes Prep Time: 15 minutes
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