Tuscan Stuffed Mushrooms
with Roasted Tomatoes and Lemon Parsley Salad
Crunchy sunflower seeds, fresh herbs, and vegetable protein combine harmoniously in these stuffed cremini mushrooms. The tomatoes should be juicy but cooked through, and the thyme leaves will crisp up in the olive oil. If you don’t have a food processor, you can chop the stuffing by hand; just be sure to mince the vegetables and seeds finely before stirring in the vegan butter and lemon.
INGREDIENTS
- Fresh thyme
- 8 ounces tomatoes
- Parchment paper
- 8 tablespoons extra virgin olive oil*
- Salt and pepper*
- 12 cremini mushrooms
- 1/2 cup textured vegetable protein
- 2 shallots
- Garlic
- Fresh parsley
- 1 cup sunflower seeds
- 2 tablespoons vegan butter
- 2 tablespoons nutritional yeast
- 1/4 teaspoon fennel seeds
- 1/4 teaspoon red chile flakes
- 1 lemon
- *not included
INSTRUCTIONS
Heat the oven to 350ºF. Rinse and dry the thyme; strip enough leaves from the stems to measure 1 tablespoon 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 2 tablespoons 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 2/3 cup warm water.
Trim and peel the shallots and 2 garlic cloves; 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 2 tablespoons 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.