Ingredients (use vegan versions):

• 2 phat portabella mushrooms
• 8 oz soy “cream cheese”
• 2 shallots (can substitute 2 chopped green onions)
• 2 cloves garlic – minced
• 1/2 teaspoon thyme
• 1/4 cup chopped fresh parsley
• salt and pepper to taste
• 1/4 cup vegan mayonnaise
• 1 1/2 tablespoon baslamic vinegar
• 1/4 – 1/2 teaspoon ground black pepper
• olive oil
• romain lettuce
• sliced tomatoes
• vegan buns

Directions:

Preheat oven to 350. Remove stems from
mushrooms, wash, pat dry, and set
aside. Take mushroom stems and finely
chop. In a medium bowl combine the
stems, “cream cheese”, shallots, garlic,
thyme, parsley and salt and pepper. Mix
well. Drizzle olive oil all over the
top and bottom of the mushrooms. Stuff
mushrooms with filling and put in
baking dish. Drizzle olive oil on top
of stuffed mushrooms. Cook for 20-25
minutes until cream cheese is light
goldem brown.

In small bowl add the mayonnaise,
vinegar and pepper. Blend well. When
there’s about 3 minutes left on the
mushrooms, toast the buns in the oven.
Spread the baslamic mayonnaise on both
sides of the bun. Top with the
mushroom, lettuce and tomato. Enjoy!

Serves: 2

Preparation time: 35 min

Tags: Cheese, Mushroom, Toast, Tomato, Vegan