Stuffed Mushrooms

Stuffed Mushrooms

These are gluten-free, dairy-free and vegan

• One package of Baby Portobellos, stems removed and chopped

• ¼ tsp Salt

• ¼ tsp Pepper

• ¼ tsp Thyme

• 1/8 cup Sunflower Seeds, chopped

• ¼ cup of Nutritional Yeast

• ½ Jalapeño, chopped

• ½ cup Almond Milk

• Olive Oil

• Salt

Lay the mushroom caps onto a baking sheet.  Mix all other ingredients in a bowl. When adding the milk, add slowly as you don’t want the mixture to loose, so you may not need the full ½ cup.  Drizzle with olive oil and a little salt.  Cook at 350 degrees for 20 minutes.