Stuffed Mushrooms

Good afternoon! Hope everybody's having a lovely Sunday :) It's certainly beautiful here in central Iowa, a perfect day to get a little sunshine, exercise, eat some good food...Mhm, a great Sunday indeed! After making some scrambled tofu for breakfast, I had some leftover peppers that I wanted to eat today. I also had some baby bella mushrooms and tofutti sitting in the fridge--which gave me the idea to make some stuffed mushrooms! I haven't had those in ages and ages, and decided it was high time to make a vegan version. Tofutti is super yummy and swaps out perfectly for dairy cream cheese, though I noticed it does take a couple minutes longer to cook. The recipe:

Ingredients:

8 ounces baby bella mushrooms, stems removed

1/2 cup finely diced bell peppers, red/orange/yellow/green--any of these work

1 teaspoon - 1 tablespoon finely diced onion

1 teaspoon parsley flakes

3/4 teaspoon garlic powder

2-3 tablespoons Tofutti brand "cream cheese" (I used French Onion flavored Tofutti)

Directions:

Preheat the oven to 350.

Rinse and dry the mushrooms, and set aside.

In a cup or small mixing bowl, mix together the peppers, onion, parsley, and garlic powder.

Scoop that mix into the mushroom caps, filling them about 3/4 of the way full.

Spread a generous amount of tofutti over the tops of the mushrooms, covering them completely.

Place in the preheated oven and cook for 18-20 minutes, or until the tofutti starts to crack a little on the top. Let cool for at least 5 minutes before serving, and really enjoy!!