3Van’s Gluten Free Totally Natural frozen wafflestoasted and ground into crumbs in a blender or food processor
½cupItalian flat leaf parsleymeasured and minced
Preheat oven to 375 degrees. Spray a baking sheet lightly with cooking spray.
Wipe the mushrooms clean with a damp towel. Remove the stems, slice off the bottoms, and mince the stems.
Heat the olive oil in a skillet over medium-high heat. Add the onion and cook until softened, about 3 minutes. Add the minced mushroom stems, salt, and pepper and cook, stirring, until any liquid the mushrooms give off has evaporated and the mushrooms start to brown. Remove to a mixing bowl, stir in the Vegenaise, the waffle crumbs and half the parsley.
Using a small spoon, fill the mushroom caps and mound the filling on top. Place the stuffed mushroom caps on the prepared baking sheet, spray the tops lightly with some more cooking spray and bake for 20 minutes or until the filling is browned and set. Remove to a serving plate, sprinkle on the rest of the minced parsley and serve