Stuffed Mushrooms

These simple little cuties are an excellent way to use the tofu ricotta from our lasagna recipe.

All you need is:
-A package of button mushrooms
-A batch of tofu ricotta
-Panko breadcrumbs

Preheat the oven to 350°.
De-stem the mushrooms and reserve half of the stems. Mince the stems and combine in a bowl with some tofu ricotta and breadcrumbs (you want your mixture to be slightly crumbly, but not too dry).  Scoop spoonfuls into the upside-down mushrooms.

Place the stuffed mushrooms on a cookie sheet and bake in the oven about 15-20 minutes. They’ll be soft with some moisture dripping down the sides when they’re ready.

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3 responses to “Stuffed Mushrooms

  1. Pingback: Lasagna with Mushrooms and Chard | vegan positive·

  2. We were in the middle of making lasagna and then, POOF! Kat had whipped up these perfect little stuffed mushrooms from the extra ricotta. They were sooo tasty!

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