Tuscan Stuffed Mushrooms

Heat the oven to 350ºF. Rinse and dry the thyme; strip enough leaves from the stems to measure 1 ½ teaspoons and save the rest for another use. Rinse and dry the tomatoes; halve them crosswise. Line a rimmed baking sheet with the parchment paper, drizzle with 1 tablespoon oil, and sprinkle with the thyme. Roll the tomato halves in the oil and sprinkle with salt and pepper. Put the tomatoes on the pan, cut side down, and bake until they’re softened and the thyme leaves are crispy, 20 to 25 minutes.

Rinse and dry the mushrooms; carefully remove and reserve the stems, leaving the caps intact. Brush the inside of each cap with 1/2 teaspoon oil and sprinkle with salt. Put the vegetable protein in a small bowl and cover with 1/3 cup warm water.

Trim and peel the shallots and 1 garlic clove; halve the shallots. Rinse and dry the parsley; shave the leaves off the stems and put 1/4 of the leaves in a food processor. Add the shallots, garlic, mushroom stems, sunflower seeds, vegetable protein, vegan butter, nutritional yeast, fennel, chile flakes, and a large pinch each of salt and pepper. Pulse until a smooth paste is formed and the sunflower seeds are pulverized.

Use a spoon to fill each mushroom cap with a generous amount of the filling. Put the mushrooms on another rimmed baking sheet and bake until they’re browned on top, 12 to 15 minutes.

Put the remaining parsley leaves in a serving bowl. Rinse and dry the lemon; zest it directly into the bowl using a microplane or the small side of a box grater. Halve the fruit and juice it into the bowl. Sprinkle with salt and pepper, drizzle with the remaining 1 tablespoon oil, and toss to coat. Taste and adjust the seasoning. To serve, put mushrooms on each plate with roasted tomato. Pass the parsley salad at the table.