I hadn’t had stuffed mushrooms in years — which is odd, considering they were my favorite food when I was little — but I was hungry one night and had some great-looking mushrooms leftover from a lasagna project, so I rummaged around and came up with the ingredients for a terrific batch of vegan stuffed mushrooms that took about five minutes to assemble and maybe 20 minutes to bake. These are a nice appetizer, or — if you’re me — a perfect dinner on a drizzly fall evening.
Nine fresh mushrooms
About 1/3 c. frozen Boca crumbles
About 1/3 c. breadcrumbs
Basil, oregano, garlic powder and onion powder to taste
2 T. olive oil, divided
About 1 T. water
Preheat oven to 350 degrees. Drizzle half of the olive oil over the bottom of a baking dish. Remove stems from mushrooms and arrange caps in the dish.
Thaw Boca crumbles in the microwave for about 30 seconds. Stir in remaining ingredients to make a thick paste.
Fill mushroom caps with Boca mixture and bake until tops start to brown. Depending on your oven, this should take about 15 to 20 minutes.
Note: You could double or triple this recipe easily; I just used nine mushrooms because that was all I had in the fridge. The leftover mushroom stems are good in meatloaf, stuffing or vegetable stock. (If you have a worm bin, they also make a nice treat for your little gardeners. Redworms like mushrooms.)