INGREDIENTS
- 16 oz cremini mushrooms
- 1 pkg Yves sweet potato & chia bites
- 1 1/2 cup vegan mozzarella style shreds
- 2 tbsp lemon juice
- 1/3 cup + 1 tbsp olive oil
- 1 tbsp finely chopped fresh basil
- 2 tsp finely chopped fresh oregano
- 1/4 tsp ground pepper
METHOD
Preheat oven to 425°F.
Do not wash your mushrooms. If there is excess dirt you can wipe gently with a paper towel. Gently pop the stems out of the mushrooms and using a small ¼ teaspoon, scrape the inside gills and inner edge to create more room for the filling.
In a large mixing bowl, mash up the sweet potato & chia bites with a fork into very small pieces. Add the vegan cheese, lemon juice, 1 tablespoon of olive oil, basil, oregano, and ground pepper and stir to combine well.
Using the remaining 1/3 cup of olive oil, brush the bottoms of the mushrooms.
Scoop the filling into the mushrooms with your hand and gently press it into a mound on top. It should be well compact and slightly mounding out of the mushroom.
Place these on a large baking sheet, slightly spaced apart.
Bake for 20 minutes. Serve immediately.