Filled Mushrooms

1. Preheat the oven to 200 degrees Celsius and grease a baking sheet with oil.

2. Remove the stems from the mushrooms and place the mushroom caps on the baking sheet. Chop the stems into coarse pieces.

3. Melt the plant-based margarine in a pan over medium heat. Crumble the Beyond Burger into the pan and cook until lightly browned. Then add the chopped mushroom stems. Sauté the mixture for another 5 minutes until the mushrooms release their liquid.

4. Add the garlic and sauté for another minute. Then add the breadcrumbs and toast for about 3 minutes. Season the filling with salt and pepper to taste and remove it from the heat to cool.

5. In a large bowl, combine the Beyond Burger mushroom mixture with the vegan alternative to Parmesan and cream cheese, parsley, and thyme. Season with salt and pepper again if needed.

6. Cover the mushroom caps with the filling and sprinkle with vegan alternative to Parmesan. Bake the stuffed mushrooms in the oven for about 20 minutes until they are tender.