BEYOND BEEF STUFFED MUSHROOMS
Prep Time
15 minutes
Total Time
35 minutes
Beyond Meat offers an array of delicious recipes that will put you in full bloom all spring long. From flavorful Beyond Beef Buddha Bowls to savory Spaghetti Squash with Beyond Meatballs, these recipes will upgrade your meals to a new culinary level.
Notably, all Beyond Meat products are made from simple, plant-based ingredients, like peas and brown rice, without GMOs, bioengineered ingredients, soy, gluten, cholesterol, antibiotics or hormones so you can eat what you love without compromising on taste or nutrition.
Ingredients
16 oz. (1 package) Beyond Beef®
1 1/2 lb. baby mushrooms
2 tbsp. vegan butter
2 cloves garlic, minced
1/4 c. breadcrumbs
Kosher salt
Freshly ground black pepper
1/4 c. vegan Parmesan, plus more for topping
4 oz. vegan cream cheese, softened
2 tbsp. freshly chopped parsley
1 tbsp. freshly chopped thyme
Cooking spray, for pan
Cilantro
Directions
Preheat the oven to 400°.
Grease a baking sheet with cooking spray.
Remove stems from mushrooms and roughly chop stems. Place mushroom caps on the baking sheet.
Melt butter in a medium skillet over medium heat. Add Beyond Beef® and cook until it turns slightly browned. Once browned add chopped mushrooms stems and cook until most of the moisture is out, about 5 minutes. Add garlic and cook until fragrant, about 1 minute. Add breadcrumbs and let them toast slightly, about 3 minutes. Season with salt and pepper. Remove from heat and let cool slightly.
In a large bowl mix together Beyond Beef mushroom stem mixture, Parmesan, cream cheese, parsley, and thyme. Season with salt and pepper. Fill mushroom caps with filling and sprinkle with more Parmesan.
Bake until mushrooms are soft and the tops are golden, roughly 20 minutes.
