Directions
1. Preheat the oven to 350 F
2. On a baking sheet, toast walnuts for 5 minutes
3. Wash mushrooms, remove and chop the stems finely, and set aside to use for the filling
4. Lightly brush mushrooms with olive oil
5. In a pan on medium heat, add avocado oil and sauté onion until translucent
6. Add mushroom stems, garlic, sea salt, and Italian seasoning, and sautee until stems and garlic are lightly browned
7. Remove pan from heat
8. Add Tofutti cream cheese, vegan parmesan (recipe below), and toasted walnuts
9. Bake the mushrooms on a baking sheet WITHOUT any filling for ten minutes to soften
10. Remove from the oven and use a spoon to stuff each mushroom cap with the mixture
11. Sprinkle additional vegan parmesan on each mushroom and bake for 30 minutes
Home-Made Vegan Parmesan Recipe
1/2 cup raw cashews
2 Tbsp nutritional yeast
1/2 tsp salt
1/2 tsp garlic powder
Place all ingredients in a food processor and blend until mixed well
