Herb Stuffed Mushrooms

Everyone likes something to munch on while the Turkey is cooking. Here’s an easy way to make your friends and family happy – while not filling them up too much! These easy mushrooms can be served up room temperature, so roast your mushroom caps the day before, and take them out of the fridge first thing. You can saute the stems and make the 1 (8 OZ) Pkg Baby Bella Mushrooms 1 TB Braggs Amino Acids or Tamari Olive Oil Spray 1 TB Olive Oil 1 TB Minced Red Onion 1 Garlic Clove, Grated or Minced 3 TBs Panko, Rice Panko or Crushed Rice Crackers, plus more for topping. 1 TB Freshly Grated Parmesan 2 TB Boursin or another Herb Cheese 2 Tsp Chopped Herbs, plus more for garnish Sea Salt and Freshly Ground Black Pepper Step One Preheat the oven to 375F. Rinse the mushrooms and remove the stems. Place the mushrooms on a sheet tray and sprinkle with tamari, spray with olive oil. Slide into the oven, cap side down, and cook for 10 – 12 minutes or until the mushrooms have released liquid. Remove from the oven and when cool enough to handle, pour off the liquid. Step Two While the mushrooms are roasting, chop the stems. Sauté the stems and the red onions together in a large saucepan with the olive oil until the mushrooms have released all their liquid. Add the garlic and cook and stir for about a minute or until fragrant. Step Three Add the panko, Parmesan, herb cheese and herbs to the mushroom mixture. Season it with a generous sprinkle of salt and pepper. Spoon into the mushroom caps and then Slide into the preheated oven and roast for about 15 minutes or until cooked through. Garnish with herbs.