Stuffed Mushrooms

as all of you may know, Jenni and I have a love for mushrooms that is endless. Almost as endless as Jenni’s love of Chickpeas, Hummus, and Broccoli. Except, Jenni can actually get me to eat mushrooms without an earth shattering battle, me screeching about devil vegetables, and threatening to damn her to the deepest pits of the world while trying to feed me the foul tree like object.

Meeting on the grounds of our mutual love, we decided to make Stuffed Mushrooms. Normally I’d make them with marscapone cheese, but with Jenni being vegan and me respecting her food choices when we eat together I went a different root.

For this recipe you will need:

10-15 medium to large sized mushrooms, we used white mushrooms.
1 cup breadcrumbs (vegan breadcrumbs, if you cook like us)
1 small onion
3-4 cloves garlic
Fresh Parsley
Fresh Basil
olive oil

First step is to carefully remove the stems of the mushrooms, but do not discard them you will be using these for the stuffing. After you’ve removed all of the stems, chop the stems up nice and small along with the garlic, onions, basil, parsley and put it in a pan with a little bit of olive oil. Cook it all down until soft and then mix it in with the bread crumbs. Make sure it is mixed good, when it is you will need to carefully stuff the mushrooms with the mixture. Like I said make sure you do it carefully, because when stuffing the mushrooms can break. Bake in the oven at 350 for 35-45 minutes.

These came out fantastic, I love mushrooms and frankly it tastes like thanksgiving stuff made home inside one of my favorite veggies.

Enjoy!

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