Here is my healthier, easy to make version of the stuffed mushroom. These are so divine, you can serve them as an appetizer for your next party or gathering and they will be a big hit; but you won't want to wait until you have a party! They are so delicious, quick, and easy that you may just want them as a side every week, or every night! Vegan and gluten free, of course.
18 baby bella, or baby portabella mushrooms
3-4 Tbsp red cooking wine or veggie broth
1/4 cup Earth Balance, melted
1/2 cup gluten free (vegan) pretzels, finely ground in food processor or Vitamix
3 cloves garlic, minced finely
1 1/2 tsp. lemon juice
2 Tbsp fresh thyme, minced
2 Tbsp fresh basil, minced
freshly ground black pepper to taste
Optional: Serve with Vegan Ranch for dipping (I love Follow Your Heart brand!)
Preheat oven to 400 degrees (if eating now!) or can be made ahead, baked later
Lightly saute one side of the mushrooms in wine or broth, stems up
Place mushrooms into 13x9 baking dish with stems up
Combine in small bowl the melted Earth Balance, garlic, lemon juice, thyme, basil, and pepper. Spoon over each mushroom, then sprinkle with the crushed pretzel mixture. (If making ahead, cover and place in refrigerator.)
Bake uncovered at 400 degrees for 10 minutes, serve and enjoy!