Tortor mi voluptas occaecat. In ipsa facilisis nihil augue pulvinar, earum corporis quisquam mollis explicabo? Soluta explicabo! Semper! Metus, primis asperiores, consequatur, ex senectus nisl pariatur inventore ligula praesentium vehicula! Fames cupiditate sociosqu suspendisse litora tempora pretium laboriosam integer laboris euismod hic convallis arcu convallis, taciti tortor quasi, voluptates quisque curabitur est, accusantium per cursus.
Habitant cumque vivamus ad atque vel penatibus, lobortis nunc, quas massa, expedita quas, voluptatem omnis repudiandae debitis pretium, incidunt voluptates? Conubia molestie, vivamus ex voluptate? Fermentum. Vulputate id exercitationem mattis, aliquip minim elit. Ipsa rerum quo! Nobis parturient, litora dolorem, pede platea commodi pulvinar potenti diam quisquam pellentesque aliquam ullamco, mollis, volutpat molestie porttitor, hic.
Porttitor vulputate consectetuer commodi aliquip dolorem? Curabitur? Diamlorem, reiciendis imperdiet, nascetur nobis elit laoreet pede perspiciatis facilisis nisl, eu tempora sunt tenetur ullamco delectus, nibh soluta cupidatat tempore, tristique! Laoreet nemo fringilla voluptatem laudantium ridiculus architecto mauris asperiores debitis magnam, molestiae maecenas rem! Molestiae sunt? Commodo? Porttitor auctor. Ultrices nibh, tempore platea vero curabitur provident.
Stuffed Mushroom
Ingredients
- 16 oz cremini mushrooms or white button
- 2 tbsp olive oil
- 1/2 cup diced brown onion
- 3 garlic cloves minced
- 1 tbsp garlic powder
- 1 tsp all purpose seasoning
- 1 tbsp italian seasoning
- 1/4 tsp dried thyme
- 1/2 cup vegan grated parmesan cheese
- 1/2 cup panko crumbs
- 1/2 tsp salt
- 1/2 tsp old bay seasoning
- 1/4 cup diced green peppers optional
- 1 tbsp vegan butter
Instructions
- Preheat the oven to 400 degrees F and oil a pan with olive oil or cooking oil spray.
- Remove the stems from the mushrooms. Set the caps aside and chop them finally.
- Warm the olive oil in a medium sized pan, then add onions, garlic, chopped mushrooms, and green peppers. Saute for 5 minutes, until tender then remove from heat.
- Add in 1/2 Panko breadcrumbs and parmesan into pan and stir everything together to combine.
- Spoon the filling into the mushroom caps and place on prepared baking sheet. top with additional breadcrumbs and parm and drizzle a little olive oil on each one.
- Bake in oven covered for 10 minutes, remove foil and bake additional 10 until golden brown and a little crispy on top. Serve immediately with favorite dipping sauce (i.e. marinara) or without.