16 oz. (1 package) Beyond Beef®
1 1/2 lb. baby mushrooms
2 tbsp. vegan butter
2 cloves garlic, minced
1/4 c. breadcrumbs
Freshly ground black pepper
1/4 c. vegan Parmesan, plus more for topping
4 oz. vegan cream cheese, softened
2 tbsp. freshly chopped parsley
1 tbsp. freshly chopped thyme
Cooking spray, for pan
Preheat oven to 400°.
Grease a baking sheet with cooking spray.
Remove stems from mushrooms and roughly chop stems. Place mushroom caps on the baking sheet.
Melt butter in a medium skillet over medium heat. Add Beyond Beef® and cook until it turns slightly browned. Once browned add chopped mushrooms stems and cook until most of the moisture is out, about 5 minutes. Add garlic and cook until fragrant, about 1 minute. Add breadcrumbs and let them toast slightly, about 3 minutes. Season with salt and pepper. Remove from heat and let cool slightly.
In a large bowl mix together Beyond Beef mushroom stem mixture, Parmesan, cream cheese, parsley, and thyme. Season with salt and pepper. Fill mushroom caps with filling and sprinkle with more Parmesan.
Bake until mushrooms are soft and the tops are golden, roughly 20 minutes.
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