Veggie Stuffed Mushroom Caps

(This recipe was adapted from TheGlutenFreeVegan website.)

• 24 medium whole mushrooms
• 1/3 cup vegan butter (We use Earth Balance, soy-free spread or their baking sticks)
• 1 medium onion
• 2 carrots, peeled
• 2 ribs of celery
• 2 cloves of garlic
• 1/4 tsp seasoning salt

Instructions:

1. Gently twist stems out of the mushrooms and save them for filling. (I use a small melonballer
   tool to get all of the stem out.)
2. Place mushroom stems, vegetables, & garlic in the bowl of the food processor. Pulse a few
   times to finely chop all the ingredients evenly.
3. In a skillet, heat vegan butter over medium heat. Sauté the finely chopped veggies with
   seasoning salt. (I like to thoroughly cook the veggies until they are a nice golden brown.)
4. Fill the mushroom caps with the cooked veggie mixture.
5. Place on a parchment-lined baking sheet & place under the oven broiler until they are
   bubbly. Watch them carefully for about 10 minutes.

***To make these more appealing to kids, we top the mushroom filling with shredded
vegan cheese (Daiya mozzarella) before baking.