By: Jo Rosas
24 large, stuffing mushrooms
1 small onion, diced
4 tbsp olive oil, plus extra for drizzling
1 cup breadcrumbs or gluten-free breadcrumbs
1 tbsp parsley, chopped
1 clove of garlic, minced
salt and freshly ground pepper to taste
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Preheat the oven to 400°F.
Clean the mushrooms, then remove and finely chop the stems.
Place 2 tablespoons of the olive oil in a sauté pan over medium heat.
Add the onion to the pan and sauté until onion is soft and translucent.
Add the chopped mushroom stems and cook until tender, another 4-5 minutes. Remove from heat.
Combine bread crumbs, Parmesan cheese substitute, parsley, minced garlic, salt, pepper, and 2 tablespoons of the olive oil in a medium bowl.
Add the cooked mushroom stems and onion and mix together well.
Stuff the mushrooms with the filling and place in an oiled baking pan. Drizzle the tops of the mushrooms with olive oil.
Place pan in oven and bake until the mushrooms are tender about 25-30 minutes and serve.
[with thanks to The Italian Chef]