Vegan Stuffed Mushrooms

Ingredients: – 16-20 baby bella mushrooms – ¾ cup tofu ricotta – 3 tablespoons almond flour – 1 tablespoon nutritional yeast – 1 teaspoon Italian seasoning – Salt and pepper – Olive oil

Wipe mushrooms off. Remove the stems by twisting and popping them out. Mix almond flour, nutritional yeast, Italian seasoning, salt, and pepper. Fill each mushroom with tofu ricotta.

Wipe mushrooms off. Remove the stems by twisting and popping them out. Mix almond flour, nutritional yeast, Italian seasoning, salt, and pepper. Fill each mushroom with tofu ricotta.

Dip each mushroom in the almond flour mixture. Preheat oven to 400°F. Drizzle olive oil on a parchment-paper lined baking sheet with a rim.

Dip each mushroom in the almond flour mixture. Preheat oven to 400°F. Drizzle olive oil on a parchment-paper lined baking sheet with a rim.

Place stuffed mushrooms on the sheet pan. Drizzle more olive oil on top of each mushroom. Bake mushrooms at 400℉ for 25 minutes or until tender and golden brown.

Place stuffed mushrooms on the sheet pan. Drizzle more olive oil on top of each mushroom. Bake mushrooms at 400℉ for 25 minutes or until tender and golden brown.

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