Stuffed Mushrooms (From The Complete Plant Based Cookbook by America’s Test Kitchen)

Stuffed mushrooms are one of my favorite appetizers and side dishes. I love how a good stuffed mushroom has the perfect soft mushroom with a crispy filling. I love that America’s Test Kitchen found a way to make an incredibly delicious stuffed mushroom. The crazy part is that this delicious stuffed mushroom is filled with mushrooms!

I combined panko bread crumbs, vegan parmesan, and oil together and set it aside for the topping. I prepared my mushrooms by removing the steam (keeping the steam) and placing them gill side up on a foil lined pan. I baked them in the oven and flipped them after 15 minutes. I let them cook for another 8-10 minutes before removing them from the oven. During this time, I prepared the filling. I pulsed together the mushroom stems, shallot, and garlic. I cooked that mushroom mixture in a pan and added wine. I let it cook until the wine evaporated. I removed the stuffing from the heat and added thyme, lemon juice, vegan parmesan. I stuffed the mushrooms, added on the topping, and baked them for about 10 minutes. I removed them from the oven. I drizzled the mushrooms with oil and sprinkled on some fresh chopped parsley.

I love the way dry white (or red) wine and mushrooms work together. To me, wine and mushrooms sing together in the pan and create a beautiful experience. I thought these stuffed mushrooms were cooked to perfection. I loved the simplicity of using the stems to make the filling and added a few seasonings. This recipe is a really good one and I highly recommend checking it out!

Taste: 10/10!!

Notes for next time: I love this recipe!!