Stuffed Shrooms
-16 large stuffing mushrooms
-2 tablespoons extra virgin olive oil
-1 small sweet onion, minced
-1 cup millet bread crumbs
-1/4 cup finely chopped walnuts
-1/4 cup vegetarian mushroom broth
-2 tablespoons tamari
-juice of 1 lemon
Preheat oven to 350° F.
Clean mushrooms with damp paper towel and remove stems. Dice the stems and set aside.
Heat oil in a skillet; saute onions and diced mushrooms stems until they soften.
Add tamari, lemon juice, bread crumbs and walnuts to mixture. Add broth and cook over medium heat until mixture absorbs liquid.
Place mushrooms round side down, and spoon mixture into mushrooms caps. Top with garnish of choice, vegan cheese (I suggest Daiya) and/or sea salt.
Bake at 350° F for 20 minutes or until browned.
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