Protein Stuffed Mushrooms
8 oz. Pure Farmland Plant Based Protein Starters
1 1/2 lbs. baby mushrooms
2 Tbsp. butter
2 cloves garlic, minced
1/4 cup breadcrumbs
Freshly ground black pepper
1/4 cup Parmesan, plus more for topping
4 ozs. cream cheese, softened
2 Tbsp. freshly chopped parsley
1 Tbsp. freshly chopped thyme
Cooking spray, for pan
Preheat the oven to 400°F.
Grease a baking sheet.
Remove stems from mushrooms and roughly chop them up. Place the mushroom caps on the greased baking sheet.
In a skillet over medium-high heat, melt the butter. Add Pure Farmland Simply Seasoned Protein Starter, breaking it apart with a spatula, and cook until it starts to brown, about 12 minutes.
Once browned, add mushroom stems and cook until most of the moisture is out, approximately 5 minutes.
Add the garlic and cook for around 2 minutes, until fragrant. Add breadcrumbs and let them toast slightly, about 3 minutes. Remove from heat.
In a large bowl mix together the Pure Farmland mixture, Parmesan, cream cheese, parsley, and thyme. Season with salt and pepper. Add filling to the mushroom caps and sprinkle with more Parmesan.
Bake until the mushroom tops are golden, approximately 20 minutes.
Serve topped with fresh parsley + thyme.
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