Beyond Beef Stuffed Mushrooms
Ingredients
- 1 lb plant-based ground beef
- 1½ lb baby mushrooms
- 2 Tbsp vegan butter
- 2 cloves garlic, minced
- ¼ cup breadcrumbs
- Kosher salt
- Freshly ground black pepper
- ¼ cup vegan Parmesan, plus more for topping
- 4 oz vegan cream cheese, softened
- 2 Tbsp freshly chopped parsley
- 1 Tbsp freshly chopped thyme
- Cooking spray, for pan
- Cilantro
Instructions
- Preheat oven to 400°F. Grease a baking sheet with cooking spray.
- Remove stems from mushrooms and roughly chop stems. Place mushroom caps on the baking sheet.
- Melt butter in a medium skillet over medium heat. Add plant-based beef and cook until it turns slightly browned. Once browned add chopped mushroom stems and cook until most of the moisture is out, about 5 minutes.
- Add garlic and cook until fragrant, about 1 minute. Add breadcrumbs and let them toast slightly, about 3 minutes. Season with salt and pepper. Remove from heat and let cool slightly.
- In a large bowl, mix together plant-based beef, mushroom stem mixture, Parmesan, cream cheese, parsley, and thyme. Season with salt and pepper. Fill mushroom caps with filling and sprinkle with more Parmesan.
- Bake until mushrooms are soft and the tops are golden, roughly 20 minutes. Serves 8.
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