Stuffed mushrooms ala jess.

Stuffed mushrooms (just like mom used to make, but vegan):

Preheat oven to 425F.

You will need:

• 10 white or cremini mushrooms
• soy sauce or bragg's liquid aminos (of the gods)
• breadcrumbs
• italian herbs of choice, salt, pepper
• nutritional yeast or parmesan cheese
• olive oil
• balsamic vinegar or italian dressing
• 2-3 cloves garlic, approximately

First up, I washed ten white mushrooms. Then I removed the stems, and scraped out the gills as much as I delicately could with a small spoon. Next, finely chop the stems. In a separate bowl, combine 3/4 breadcrumbs, 1 teaspoon italian herbs (basil, oregano, whatever you like), some quick shakes salt & pepper and 1 tablespoon nutritional yeast (or parmesan cheese, if desired).

Sautee 1/2-1 tablespoon of crushed garlic in 1 tablespoon oil and/or earth balance. Lightly brown the chopped stems, add 1 teaspoon braggs or soy sauce, 1/4 teaspoon balsamic vinegar and/or italian dressing of choice. It's a very flexible recipe. Once lightly browned, add the pan's contents to the breadcrumb mixtures.

Place the caps opening up in a lightly oiled baking pan and use a teaspoon to fill with mixture. Drizzle with olive oil and bake for 20-25 minutes, till browned.

Depending on the size of mushrooms, filling may be leftover. This is just an excuse to buy more mushrooms asap and make more, when it comes down to it. Enjoy! These are easier to make than it looks, and people love them. They also work well with creminis, but I prefer white for a more classic stuffed mushroom.