Steak & Mushroom Bites

Serving Size 6

Prep Time 20 mins

Cook Time 20 mins

Difficulty Easy

Ingredients

  • ½ cup panko breadcrumbs 
  • ½ cup grated vegan pecorino cheese 
  • ½ cup finely chopped parsley, plus more for garnish 
  • ½ cup chopped Nasoya Plantspired KBBQ Steak  
  • ½ cup chopped and sauteed kale  
  • 2 garlic cloves, minced 
  • ¼ teaspoon sea salt, plus more for sprinkling 
  • Freshly ground black pepper 
  • 20 to 24 large cremini mushrooms, stemmed 
  • Extra virgin olive oil, for drizzling 
  • ¼ c vegan butter  
  • Fresh rosemary sprigs 

Preparation

  1. Preheat the oven to 400°F and line a baking sheet with parchment paper.
  2. In a medium bowl, combine the panko, cheese, parsley, Plantspired Steak, kale, garlic, salt and several grinds of pepper.
  3. Place the mushrooms, cavity side up, onto the baking sheet. Drizzle the mushrooms with olive oil and sprinkle with salt. Spoon the filling into the mushrooms, drizzle with more olive oil and bake until the mushrooms are tender, and the filling is golden brown, 18 to 22 minutes.
  4. Meanwhile, add the butter and rosemary into a saucepan, stirring until melted but not browned.
  5. Garnish with parsley and baste with rosemary butter. Season to taste and serve.

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