‘Tis the season of finger food appetisers and we’re kicking things off with these vegan stuffed mushrooms!
Preheat the oven to 200C or 180C for fan assisted ovens. Grease a baking tray with oil. Remove the stems from the mushrooms and roughly chop the stems. Place the mushroom tops onto the baking tray.
Melt the butter in a pan, add the chopped mushroom stems and cook for 5 minutes. Add the garlic for 1 minute followed by the breadcrumbs, stir and cook for 3 minutes. Season with salt and pepper then remove from the heat and leave to cool.
In a bowl, combine the mushroom stem mixture with the parmesan, cream cheese, parsley and thyme. Season with salt and pepper and fill the mushroom caps with the filling and sprinkle parmesan on top.
Bake for 20 minutes or until the mushrooms are soft and the top is golden.