Crunchy Stuffed Cremini Mushrooms

Ingredients for Crunchy Stuffed Cremini Mushrooms

• 675g small fresh cremini mushrooms

• 110g gluten-free panko bread crumbs

• 60ml nutritional yeast flakes

• 3 packed tablespoons minced fresh flat-leaf parsley

• 1 large garlic clove, minced

• Zest of 1/2 lemon

• 1/2 teaspoons fine sea salt

• 1/2 teaspoons freshly ground black pepper

• 80ml extra-virgin olive oil

Preheat the oven to 177°C. 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!

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.