The Best Stuffed Mushrooms

Everyone loves cozy foods during the cold winter days and that's why these Stuffed Mushrooms are the best appetizer or side dish both vegans and non-vegans will love. The mushrooms are stuffed with a super tasty garlicky filling, topped with grated vegan cheese, then baked until the vegan cheese is all nice and melted. They are really easy to make, using a few simple, pantry staple ingredients. A quick tip before you start making this recipe: mushrooms have a high water content so I recommend cleaning your mushrooms with a damp kitchen towel instead of washing them, this will prevent them from getting soggy once baked.

Ingredients:

• 8 white cremini mushrooms

• 1 yellow onion, diced

• 3 cloves of garlic, minced

• 1 tbsp soy sauce

• 1/4 cup grated vegan cheese

• 1 tbsp each: thyme, smoked paprika, chili powder

• salt and pepper to taste

• 2 tbsp tomato paste

• 2 tbsp fresh lemon juice

Instructions:

1. Remove the stems from the mushrooms, but don't throw them away we are going to use them! Finely chop the stems, either with a knife on a cutting board or in a food processor.

2. Saute the chopped mushroom stems in a pan along with the diced onion and minced garlic. I recommend adding a pinch of salt at this stage to help the mushroom stems release some water.

3. After about 5 minutes add the seasonings, soy sauce and tomato paste and cook for an additional 2-3 minutes.

4. Place the mushroom caps on a lined baking tray and evenly distribute the filling in each one. Then sprinkle some vegan cheese on each one.

5. Bake for 20-25 minutes.

6. Serve warm and enjoy.

Notes: If you don't like spice then feel free to use less of the chili powder or omit it.

You can keep the leftovers in the fridge for up to 3 days.

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@plantiful_life_