A delicious & healthy appetizer that is perfect for holiday entertaining! Prep 30 min. Cook 15 min. Total 45 min.

1 cup Mozzarella Style Shreds
12 medium-sized white or crimini mushrooms (2” to 2 ˝” in diameter)
3 medium shallots
4 cloves of garlic
1 lemon
2 tsp. dairy-free butter
6 sprigs of fresh Italian (flat) parsley, de-stemmed and roughly chopped
Black pepper to taste

1 cup Mozzarella Style Shreds 12 medium-sized white or crimini mushrooms (2” to 2 ˝” in diameter) 3 medium shallots 4 cloves of garlic 1 lemon 2 tsp dairy-free butter 6 sprigs of fresh Italian (flat) parsley, de-stemmed and roughly chopped

Preheat oven to 350°. Clean mushrooms and remove the stems. Place mushrooms on a baking sheet or in a muffin tin, which holds them well for stuffing purposes, and set them aside while you make the stuffing.

Finely chop shallots and garlic. Melt butter in small pan and sauté shallots and garlic until soft and slightly browned. Cut lemon in two and squeeze the juice into the pan, and cook a little longer.

Remove pan from stove and put shallot mixture in a small mixing bowl, using some of the liquid but not too much. Let that cool and then add the Daiya Shreds, chopped parsley and some pepper to taste. Mix together and stuff the mushroom caps, mounding them slightly. Place in oven and cook for 12 to 15 minutes, until the mushrooms are cooked through and the cheesy stuffing is slightly browned. Serve and enjoy.