Crunchy Stuffed Cremini Mushrooms
['1 1/2 pounds small fresh cremini mushrooms', '3/4 cup gluten-free panko bread crumbs', '1/4 cup nutritional yeast flakes', '3 packed tablespoons minced fresh flat-leaf parsley', '1 large garlic clove, minced', 'Zest of 1/2 lemon', '1/2 teaspoon fine sea salt', '1/2 teaspoon freshly ground black pepper', '1/3 cup extra-virgin olive oil']
Preheat the oven to 350°F. Line a baking sheet with parchment paper and set aside.
Pop out the stems of the mushrooms and discard. Wipe the mushroom caps clean with a damp paper towel and place round side down on the prepared baking sheet and set aside.
Combine the bread crumbs, nutritional yeast, parsley, garlic, lemon zest, salt, pepper, and 2 tablespoons of the oil in a bowl.
Using a teaspoon measure, stuff each mushroom cap with a heaping mound of the bread crumb filling. Lightly drizzle the mushrooms with the remaining oil. Bake until golden brown, 20 to 25 minutes. Transfer to a serving platter and serve immediately.
The mushrooms can be cleaned and stemmed, and the bread crumb filling made, up to a day in advance and stored in airtight containers in the fridge. That way all you have to do before the party is stuff and bake them!
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