Vegan Stuffed Mushrooms
chopped sundried tomatoes
finely chopped or pressed
(plus more for topping)
Clean, de-stem and scrape the inside of the mushrooms to create little bowls. Place in an oven-safe dish. Set aside.
Add quinoa and water to a pot. Bring to a boil, cover and let simmer for 15 minutes.
While the quinoa is cooking, toast the chopped pecans on a baking sheet in the oven at 375 degrees for 5 minutes.
Mix together the quinoa, toasted pecans, and all remaining ingredients in a bowl.
Fill your mushrooms with the quinoa mixture.
Bake at 350 degrees for 25 minutes.
Top with more vegan parmesan. Serve!
*for a homemade vegan parmesan recipe,
. You can also buy GoVeggie parmesan from some grocery stores.
Vegan Stuffed Mushrooms https://www.karissasvegankitchen.com/vegan-stuffed-mushrooms/