First, use a paper towel or corner for a dish towel to clean any dirt off mushrooms. Avoid rinsing or soaking mushrooms in water to prevent adding un-needed moisture. Remove stems from mushrooms and set aside for later.
Prepare baking sheet with parchment paper, silicone baking mat, or pan spray. Arrange mushroom caps stem side up on baking sheet. Brush liberally with olive oil, and sprinkle with salt.
Make the filling and stuff the mushrooms:
Trim any objectionable ends off your mushroom stems, and then finely chop by hand or in a food processor. Add to skillet with minced onions, garlic, salt, Italian seasoning, and olive oil.
Sauté over medium heat until onions are clear and soft. Remove from heat, and add softened vegan cream cheese, bread crumbs, and vegan parmesan. Mix together until combined.
Using a measuring spoon or your fingers, press and mound approximately 1 heaping tablespoon of filling into and on each mushroom. Sprinkle tops with a little more vegan parmesan.
Bake in the oven for 30 minutes or until mushroom filling begins to brown lightly. Serve!
WHAT KIND OF MUSHROOMS ARE BEST FOR STUFFING?
Button mushrooms are mild in flavor, easy to obtain from your local grocery, and please most mushroom eaters. However, baby portabellas, and cremini mushrooms are also delicious. Try to pick from open stock rather than purchasing packaged mushrooms to be able choose medium-large mushrooms of similar size.
The vegan parmesan in this recipe really takes these mushrooms up a notch! It literally takes just minutes to make your own, but there are also some yummy store-bought options out there that I wouldn’t hesitate to try!
If you have any mushrooms left, store them in an air-tight container in the refrigerator for up to five days. Delicious re-warmed in the oven or even the microwave!