Jupiter

2 servings

8 crimini or white mushrooms

⅕ cup yellow or sweet onion , chopped

⅕ teaspoon sea salt

⅔ cloves garlic , chopped

Your favorite oil for sautéing veggies , or veggie broth if not using oil

⅕ cup breadcrumbs , gluten-free if needed

⅕ cup crumbled veggie sausage , homemade or store bought (gluten-free if needed, see note)

⅕ cup vegan Parmesan , plus more to top

⅔ tablespoons fresh parsley , chopped (plus more for garnish)

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Preheat oven to 400°F / 205°C
Remove the mushroom stems and chop them. Add then to a pan with the onions and salt and saute with oil or broth until all the liquid is gone, about 5-7 minutes.
Add the garlic and cook about 1 more minute.
Add the breadcrumbs and saute until toasted, about 2-3 minutes.
Allow to cool while you add the sausage, Parmesan, and parsley into a bowl. Then add the mushroom mixture.
Fill mushroom caps with 1-2 teaspoons of mixture, depending on size. Sprinkle with more Parmesan if preferred.
Bake for 15-20 minutes until golden on top.
Serve! Garnish with more parsley if desired. You can also add extra Parmesan here.

Vegan Gluten-Free Stuffed Mushrooms Recipe