Stuffed Mushrooms

For the Superbowl, I made stuffed mushrooms from a recipe in my "Vegan Planet" cookbook by Robin Robertson.  This was my first attempt at stuffed mushrooms, and it was pretty easy (also note that I adapted the recipe a bit to my taste because I suck at following recipes). 

Ingredients:

Baby bella mushrooms
Bread crumbs
Diced garlic
Chopped Italian parsely
Diced onion
Diced jalapeno
Oil
Splash of veggie stock
Spices (salt, pepper, Italian spices)

First, take off the mushroom stems and chop them, set aside.  Make breadcrumbs by pulsing a few pieces of bread in the food processor.

Next, heat a little oil in the pan and sautee the mushroom caps for a minute to soften them.  Remove from pan and place on a baking sheet.

Saute the onion, garlic, and jalapeno until translucent, and add the parsely, breadcrumbs, mushrooms and a little veggie stock to moisten the mixture.  Mix ingredients.

 
Scoop a spoonful of the mixture and spread over each mushroom cap.  Bake on 400 for about 10-15 minutes, until the mixture gets crispy on top.