Vegan Stuffed Mushrooms

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Ingredients

• 16 large fresh button mushrooms or cremini mushrooms (about 16 ounces)

• 2 tablespoons extra-virgin olive oil, divided

• ¼ cup chopped drained oil-packed sun-dried tomatoes

• 1 medium shallot, finely chopped

• 2 large cloves garlic, finely chopped

• 3 sage leaves, finely chopped

• ¼ teaspoon salt

• 4 ounces vegan cream cheese

• ¼ cup chopped walnuts

• ¼ cup chopped fresh parsley

• ¼ cup nutritional yeast

• 3 tablespoons whole-wheat panko breadcrumbs

1. Preheat oven to 350°F. Clean mushrooms with a clean kitchen towel. Remove stems and roughly chop; transfer to a medium bowl. Add 1 tablespoon oil: toss to combine. Set aside. Using a spoon, scrape and discard gills from the mushroom caps. Arrange the caps, stem-side up, in a 9-by-13-inch baking dish.

2. Heat the remaining 1 tablespoon oil in a large skillet over medium-high heat. Add the chopped mushroom stems; cook, stirring occasionally, until tender, about 2 minutes. Add sun-dried tomatoes, shallot, garlic, sage and salt; cook, stirring, until fragrant, about 1 minute. Remove from heat; stir in cream cheese, walnuts, parsley, yeast and panko, stirring until well incorporated.

3. Stuff each mushroom cap with about 1 heaping tablespoon of cream cheese mixture, mounding slightly (you should use all the filling); bake until the tops are browned and the mushrooms are tender, about 25 minutes.

Nutrition Facts (per serving)