Stuffed Mushroom Caps (V, GF)

November 18, 2019

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By: Meg Wert

10 ounces of baby portobello or white button mushrooms
1 large shallot
2 toes of garlic finely chopped
Olive oil to drizzle in the saute pan
1/4 cup vegan parmesan (I use Good Earth)
2 sprigs fresh rosemary (I used a scissors to cut into small pieces — about 1 1/2 teaspoons)
1/2 cup gluten free bread crumbs
1/4 cup vegetable broth
Salt and pepper to taste

Step 1 Preheat oven to 350°F.
Step 2 Wash and remove the stems from the mushrooms and place open cap down in pan and place in the preheated oven for 3 minutes. (Set aside stems to finely dice and saute with shallot).
Step 3 Turn the mushrooms over (open cap up) and bake for another 3 minutes and then remove from heat.
Step 4 Peel and dice the shallot and using a saute pan, drizzle the olive oil in the pan and start to cook the diced garlic, shallot and mushroom stems.
Step 5 Add the pieces of rosemary and salt and pepper as you cook them (about 5 minutes).
Step 6 Turn the heat off and add the 1/2 cup bread crumbs and the vegan parmesan to the sauteed mixture, along with the vegetable broth, and stir. (This should have a moist consistency but hold a solid form.)
Step 7 Taking small spoonfuls, carefully fill the mushroom caps so that it is slightly heaping over the top.
Step 8 Return to the oven and bake for another 12 – 15 minutes until done.