Walnut Stuffed Mushrooms | Vegan Thanksgiving
Walnut Stuffed Mushrooms
Ingredients 6 portobello mushrooms, you can also use baby portobello or button mushrooms 4 Slices bread ( I used whole wheat), lightly broken up 1 cup walnuts, chopped 1 1/2 tsp garlic powder 2 tsp Italian seasoning 2 tsp dry basil 1/4 tsp black ground pepper 1/4 tsp salt 2 tsp olive oil 4 tbsp soy sauce or tamari
Instructions Pre heat oven 375F.
Prep mushrooms by removing stems and cleaning with a damp cloth or paper towel.
Place mushrooms onto a greased baking tray.
Drizzle soy sauce into mushrooms and rub into rib with hands.
Add all remaining ingredients into a food processor and pulse until everything is turned into the consistency of large-ish bread crumbs.
Taking spoonfuls of the filling, fill the mushrooms and pack them in by pressing with your hands. Cover with aluminum foil and place into the oven for 30 minutes.
Uncover and place back into the oven. Cook for another 10-15 or until the mushrooms are cooked and very fork tender.
Remove from oven let set for 5 minutes and serve for a delicious bite.