Baked stuffed mushrooms

Ingredients

• 10-12 large mushrooms, about 5 cm across, all the same size
• A small piece of onion (15 g)
• 1 heaping tablespoon chopped parsley
• A pinch of dried thyme
• 20 g vegan butter
• 60 g fine breadcrumbs
• 1 teaspoon lemon juice
• 1 tablespoon olive oil, for the baking sheet
• Salt to taste
• Black pepper to taste

Missing an ingredient?

• What to use instead of olive oil
• What to use instead of onion
• What to use instead of lemon
• What to use instead of vegan butter
• What to use instead of breadcrumbs
• What to use instead of parsley
• What to use instead of black pepper
• What to use instead of thyme

Instructions

1. Preheat the oven to 180°C (350°F).
2. Clean the mushrooms without breaking them, cut the stems off flush and scoop out a little of the caps with a teaspoon.
3. Chop the stems and what you scooped out with the onion, parsley and thyme, and fry it in the vegan butter for about 5 minutes. The smell is wonderful.
4. Add breadcrumbs until you have a moist paste, about 40 g, and season it with salt, pepper and the lemon juice.
5. Fill the mushrooms, mounding the filling, and sprinkle the rest of the breadcrumbs on top.
6. Put the oil on a baking sheet, arrange the mushrooms and bake them until tender but not falling apart, about 15-20 minutes. Lift them out carefully with a spatula.

Nutrition facts

Approximate, per serving (about 109 g). Calculated with data from USDA FoodData Central.