Inspired by these beautiful mushrooms and some left over artichoke hearts, I decided to make some vegan stuffed mushrooms for lunch one day. The oven gets preheated to 350*, while you prep the mushrooms and all the other ingredients.
Heat a skillet over medium-high heat. One turn around the pan with olive oil, for this I decided to use a sun-dried tomato infused olive oil to add to the flavor. Add one tablespoon of non-dairy butter substitute.
While the butter melts, chop one onion, three shallots, and two cloves of garlic. No need to be particular, for these mushrooms, rough chopped works. Once the butter melts, saute the onion, shallots and garlic until softened. This take three to four minutes.
While the onion, shallots and garlic work, chop one-half cup of artichoke hearts, one-half cup of sun-dried tomatoes, one red pepper and the stems from the mushrooms. Once the onion mixture is tender, add the rest of the ingredients to the skillet and saute another one to two minutes until the pepper is tender.
Mix in on-half cup of panko and a few tablespoons of nutritional yeast. Stuff the mushroom tops and sprinkle the rest of the mixture around the baking pan. This stuffing is too yummy to waste!
Bake covered for twenty minutes and uncovered another ten until nicely browned. We enjoyed ours with some fresh sliced tomato.