Ingredients
Directions
Preheat oven to 400 degrees F.
Remove stems from mushrooms and reserve.
Place mushroom caps with hole side up on a baking sheet lined with parchment paper.
Bake for 8–9 minutes until the caps have collected some juice from the mushrooms.
Remove and let cool a little.
Soak up the juices with a cloth or paper towel, or tip the caps upside down, discarding the juices.
For the filling, mince the mushroom stems and combine in a bowl with all the remaining ingredients (except the reserved breadcrumbs for the topping).
Work the mixture until it starts to come together, binding a little when pressed. For a tighter mixture, add a little more tomato paste.
Spoon filling into mushroom caps.
Sprinkle the reserved breadcrumbs on top, pressing them lightly onto the filling.
Bake at 400 degrees F for 10–12 minutes until lightly browned.
Remove and serve.
Chef's Notes
Mushrooms
You can also use cremini mushrooms in place of the button mushrooms.
Breadcrumbs
Use ends of bread to make your own breadcrumbs! Keep and store in the freezer until you have 6–10 end slices. Let thaw slightly, then pop into a food processor and process until you have breadcrumbs. You can process finely or leave larger crumbs. You can use any bread you like — gluten-free, sprouted grain, etc... Once you have breadcrumbs, they can be transferred back into the bread bag and frozen again. Then, they are ready for use in any recipe!
Substitute organic rolled oats for the breadcrumbs.
Soy-free
Substitute coconut aminos for the tamari.
Serving Suggestion
If you have a balsamic reduction, these look (and taste) lovely with a little reduction drizzled over the caps after baking.
Storage
Store in an airtight container in the refrigerator for up to 5 days.
Recipe from The Everyday Vegan by Dreena Burton adapted for WHOLE Life Club (WLC)
Ingredients
Directions
Preheat oven to 400 degrees F.
Remove stems from mushrooms and reserve.
Place mushroom caps with hole side up on a baking sheet lined with parchment paper.
Bake for 8–9 minutes until the caps have collected some juice from the mushrooms.
Remove and let cool a little.
Soak up the juices with a cloth or paper towel, or tip the caps upside down, discarding the juices.
For the filling, mince the mushroom stems and combine in a bowl with all the remaining ingredients (except the reserved breadcrumbs for the topping).
Work the mixture until it starts to come together, binding a little when pressed. For a tighter mixture, add a little more tomato paste.
Spoon filling into mushroom caps.
Sprinkle the reserved breadcrumbs on top, pressing them lightly onto the filling.
Bake at 400 degrees F for 10–12 minutes until lightly browned.
Remove and serve.
