Mushrooms stuffed with our dairy free French Onion Soup. The perfect appetizer for any party!
- 32 white or cremini mushroom, cleaned and steams removed
- 2 cups Sivid French Onion Soup
- ¾ cup plant-based cheese shreds, gruyere cheese or your cheese of choice.
- 3 tablespoons olive oil
- Minced parsley
Preheat the oven to 400 degrees F. Remove the stems from the mushroom.
Wipe the caps clean with damp towel and place in mixing bowl.
Toss the mushrooms with 3 tablespoons olive oil and season with a pinch of salt.
Place mushroom caps face down on baking sheet.
Heap cavity with Sivid French Onion Soup, then sprinkle with cheese.
Bake until the mushrooms are tender, 15-18 minutes. Let it cool for a few minutes, then remove from baking sheet, and top with parsley.