Stuffed Mushrooms

- 12 large mushrooms
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 cup breadcrumbs
- 1/2 cup vegan cream cheese
- 1/4 cup chopped fresh parsley
- Salt and pepper to taste

1. Preheat your oven to 375°F (190°C).
2. Remove the stems from the mushrooms and set them aside. Place the mushroom caps on a baking sheet.
3. In a skillet, heat the olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until they become translucent and fragrant.
4. Chop the mushroom stems finely and add them to the skillet. Cook for another 3-4 minutes until they soften.
5. Remove the skillet from heat and transfer the mixture to a mixing bowl. Add the breadcrumbs, vegan cream cheese, chopped parsley, salt, and pepper. Mix well until all the ingredients are combined.
6. Spoon the filling into each mushroom cap, pressing it down gently.
7. Bake the stuffed mushrooms in the preheated oven for about 20 minutes or until the mushrooms are tender and the filling is golden brown.
8. Remove from the oven and let them cool for a few minutes before serving.