First, grab a damp cloth or some paper towel to gently clean your mushrooms. Do not wash them– mushrooms are like sponges and will soak it all up, which we don’t want. Once they’re clean, carefully pop out the stems and set the caps aside.

To create more space for the filling, use a small spoon or a paring knife to gently scrape out some of the inside flesh of the mushroom caps. Be careful not to break the caps; you just want to make a bit of extra room. Chop up the scraps and stems finely.

Heat up 1 tbsp of olive oil in a pan over medium heat. Toss in the shallots, garlic and a pinch of salt. Sauté for about 5-7 minutes until the shallots are nice and soft. Add in the mushrooms, saute until all the water is released, then stir in fresh parlsey.

Preheat your oven to 200°C (400°F)

In a mixing bowl, combine your sautéed mixture with breadcrumbs, nutritional yeast, and the remaining 1 tbsp of olive oil. Give it a good stir until everything’s well mixed and slightly crumbly. Take a little taste and adjust the seasoning if needed.

Line a baking tray with parchment paper. Take each mushroom cap and spoon the filling in. Don’t be shy, but don’t overstuff either – we don’t want it spilling everywhere. Line them up on your tray and drizzle with some more olive oil.

Pop the mushrooms into the oven and bake for 15-20 minutes. You’ll know they’re done when the tops are golden and crispy, and the mushrooms look soft and juicy. For an extra crispy finish, switch to the grill (broiler) for the last 2 ish minutes. Keep an eye on them, though!

Take them out of the oven, let them cool for a couple of minutes (if you can wait!), and then serve. A sprinkle of fresh parsley on top makes them look extra fancy. Dig in and enjoy every bite!

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