A stuffed mushroom appetizer with seasoned meaty vegan TVP, bread crumbs and vegan cheese.
Use a spoon to scoop out the stem and gills out of the mushrooms and save what you scrape out then chop the stems and gills into very small pieces. (Chop up any broken or ugly mushrooms too until you have 1 cup of finely chopped mushroom pieces.)
Saute the chopped mushrooms in 1 tablespoon of vegan butter (or oil) with 1/8 teaspoon salt for about 5 minutes over medium-low heat until they are soft and release their juices.
Add 1 tablespoon Bragg's Liquid Aminos, 1 teaspoon Italian herbs, 1/4 teaspoon red pepper flakes, 1/4 teaspoon fennel seeds, and 1/2 cup of water then stir well until it comes to a boil, then turn off the heat.
Sprinkle in the 1/3 cup of TVP, stir well, and cover for 5 minutes to let it absorb some of the liquid.
Add 1/3 cup breadcrumbs, 1/2 cup vegan cheese, and 3 tablespoons finely chopped parsley, stir and cover again for 5 more minutes to let the cheese melt a little.
Stuff the mushrooms with the filling mixture so that it's heaping up in the center of the mushroom. (You can top them with additional cheese if you would like.)
Bake the stuffed mushrooms at 375° F (190° C) for 20 minutes until they are golden on top. Serve hot.