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Title: Super Stuffed Mushrooms

14 - large button mushrooms, stems trimmed and removed
1/2 C breadcrumbs
1/8 C fresh parsley, chopped
1/8 C celery, finely chopped
1 T tomato paste
2 t balsamic vinegar
1 - clove garlic, minced
1/2 t soy sauce
1/2 t dried mustard
1/2 t dried oregano
1/4 t chili powder
0 - salt and pepper to taste

Preheat oven to 400° F. Remove stems from mushrooms and reserve. Place mushroom caps with hole side up on a baking sheet lined with parchment paper. Bake for 8-9 minutes until the caps have collected some juice from the mushrooms. Remove and let cool a little. Soak up the juices with a cloth or paper towel, or tip the caps upside down, discarding the juices.

For the filling, mince the mushroom stems and combine in a bowl with all the remaining ingredients (except for a small quantity of reserved breadcrumbs for topping).

Work the mixture until it starts to come together, binding a little when pressed. For a tighter mixture, add a little more tomato paste. Spoon filling into mushroom caps. Sprinkle on the reserved breadcrumbs. Bake at 400° F for 10-12 minutes until lightly browned.

From Everyday Vegan
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