Stuffed Mushrooms - Vegan Friendly

• 24 brown button mushrooms
• 3 tablespoons olive oil
• 1/2 onion
• 1 stalk celery
• 3 garlic cloves
• 2 -3 tablespoons breadcrumbs
• 1/2 cup walnuts
• 1/2 cup tempeh or 1/2 cup tofu
• 1/2 cup vegetable broth
• 1/4 cup nutritional yeast
• salt or soy sauce
• 1 teaspoon lemon pepper
• 1 tablespoon dried parsley flakes
• 1 teaspoon poultry seasoning

1. Remove the stems from the mushroom caps and chop them, along with the onions and celery.
2. Put the garlic through a press and saute the garlic with the chopped vegetables.
3. Chop the walnuts.
4. Add the rest of the ingredients and pulse in a food processor.
5. Adjust the texture with broth or breadcrumbs.
6. Place the mushroom caps on a greased baking pan and sprinkle with salt.
7. Stuff the caps and top with a sprinkle of nutritional yeast (or the Parmesan, if you're going vegetarian).
8. Bake, uncovered at 350 for 30 minutes if at room temperature, 40, if chilled.

brown button mushrooms, olive oil, onion, celery, garlic, breadcrumbs, walnuts, tofu, vegetable broth, nutritional yeast, salt, lemon pepper, parsley flakes, poultry seasoning

Taken from www.food.com/recipe/stuffed-mushrooms-vegan-friendly-342731 (may not work)