Stuffed Mushrooms - Vegan Friendly - cooking recipe

Ingredients

24 brown button mushrooms
3 tablespoons olive oil
1/2 onion
1 stalk celery
3 garlic cloves
2 -3 tablespoons breadcrumbs
1/2 cup walnuts
1/2 cup tempeh or 1/2 cup tofu
1/2 cup vegetable broth
1/4 cup nutritional yeast
salt or soy sauce
1 teaspoon lemon pepper
1 tablespoon dried parsley flakes
1 teaspoon poultry seasoning

Preparation

Remove the stems from the mushroom caps and chop them, along with the onions and celery.
Put the garlic through a press and saute the garlic with the chopped vegetables.
Chop the walnuts.
Add the rest of the ingredients and pulse in a food processor.
Adjust the texture with broth or breadcrumbs.
Place the mushroom caps on a greased baking pan and sprinkle with salt.
Stuff the caps and top with a sprinkle of nutritional yeast (or the Parmesan, if you're going vegetarian).
Bake, uncovered at 350 for 30 minutes if at room temperature, 40, if chilled.