SERVES
Serves 2-4
PREP TIME
15 min
COOK TIME
30 min
TOTAL TIME
45 min
INGREDIENTS
- 17oz medium sized mushrooms (we used cremini mushrooms)
- 3 Tbsp extra virgin olive oil
- 2 cloves garlic, minced
- 1/2 tbsp dried parsley or 1 Tbsp fresh parsley, chopped
- salt & pepper to taste
Filling
- 1/2 cup GOOD PLANeT Foods Olive Oil Mozzarella Cheese + 2 oz to top
- 3.5 oz marinated artichokes, drained and finely chopped
- 2 oz vegan cream cheese
- 1 shallot, finely diced
- salt & pepper to taste
MADE WITH GOOD PLANeT
Mozzarella
DIRECTIONS
1.
Preheat oven to 375°F. Line a baking sheet with parchment paper or a reusable silicone mat.
2.
Clean the mushrooms and remove the stems to make room for the filling. Mix together the olive oil, minced garlic, parsley, and salt and pepper in a small bowl and brush the mushrooms with the mixture. Bake for about 15 minutes.
3.
While the mushrooms are baking, make the filling. Heat a bit of olive oil in a pan and sauté the shallot until fragrant.
4.
In a separate bowl, combine the cheese, artichokes, cream cheese, cooked shallots, and salt and pepper. Mix well.
5.
Remove the mushrooms from the oven and fill each mushroom with filling. Top with the reserved cheese and bake for another 12-15 minutes or until the top is golden brown.