Stuffed Mushrooms

July 21, 11:10 PMAtlanta Vegan ExaminerAlyse Smith

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After a long day a work, I wanted something hearty and delicious, yet easy and fun. I immediately thought of this recipe and served it with some rice! Dinner was delicious to say the least. Enjoy!

16 large mushrooms, washed [I use button]

3 T. olive oil, divided

8 oz. firm tofu

1/4 cup onion, finely diced

1/4 cup celery, finely diced

1/4 cup green onion, thinly sliced

3 cloves garlic, minced

1/2 t. dried thyme

1/3 cup breadcrumbs

2 T. nutritional yeast flakes

2 T. freshly chopped parsley

salt and freshly ground black pepper, to taste

Lightly oil a large baking dish and set aside. Remove the stems from the mushrooms, roughly dicing the stems, and set aside. In a non-stick skillet, place 1 T. olive oil and the mushroom caps, and saute for 2 minutes per side. Remove the mushroom caps from the skillet, transfer to a large plate, and set aside. Using your fingers, crumble the thawed tofu into a small bowl and set aside. In the non-stick skillet, saute the reserved mushroom stems, onion, celery, and green onion in the remaining olive oil, for 5 minutes. Add the crumbled tofu, garlic, and thyme, and saute for an additional 2-3 minutes or until the vegetables are tender. Remove skillet from heat, add remaining ingredients, stir well to combine, and season to taste with salt and freshly ground black pepper. Fill the mushroom caps with warm filling, slightly mounding the tops.

Place them in the prepared baking dish. Bake at 350 degrees for 10-15 minutes or until the mushroom caps are heated through and slightly browned on top. Remove from oven and serve.

This recipe is delicious, easy and only takes about 30 minutes total to cook!