Crunchy Stuffed Cremini Mushrooms

harpercollins thanksgiving friendsgiving cocktail party appetizer hors d'oeuvre mushroom parsley garlic vegetarian vegan peanut free soy free wheat/gluten-free tree nut free snack

Alexandra Shytsman

6–8 servings

Source

Ingredients

1 1/2 pounds small fresh cremini mushrooms

3/4 cup gluten-free panko bread crumbs

1/4 cup nutritional yeast flakes

3 packed tablespoons minced fresh flat-leaf parsley

1 large garlic clove, minced

Zest of 1/2 lemon

1/2 teaspoon fine sea salt

1/2 teaspoon freshly ground black pepper

1/3 cup extra-virgin olive oil

Method

Preheat the oven to 350°F. Line a baking sheet with parchment paper and set aside.

Pop out the stems of the mushrooms and discard. Wipe the mushroom caps clean with a damp paper towel and place round side down on the prepared baking sheet and set aside.

Combine the bread crumbs, nutritional yeast, parsley, garlic, lemon zest, salt, pepper, and 2 tablespoons of the oil in a bowl.

Using a teaspoon measure, stuff each mushroom cap with a heaping mound of the bread crumb filling. Lightly drizzle the mushrooms with the remaining oil. Bake until golden brown, 20 to 25 minutes. Transfer to a serving platter and serve immediately.

The mushrooms can be cleaned and stemmed, and the bread crumb filling made, up to a day in advance and stored in airtight containers in the fridge. That way all you have to do before the party is stuff and bake them!