24 baby bella mushrooms

2 tbsp olive oil, divided

4 cloves garlic, minced

1 shallot, minced

1 1/2 tsp Italian seasoning



2 tsp balsamic vinegar

2 Dr. Praeger’s Mushroom Risotto Veggie Burgers

3 tbsp parsley, chopped

1/2 cup freshly grated parmesan cheese

1/2 cup panko breadcrumbs


  1. Prepare a deep baking dish by lining it with foil.
  2. Remove stems from mushrooms and clean dirt with a damp paper towel. Set mushroom caps to the side, and finely chop the stems.
  3. Heat 1 tbsp olive oil in a frying pan over medium heat. Add garlic and shallot, cooking 2-3 minutes until fragrant.
  4. Add Italian seasoning and salt and pepper to taste. Cook for 1 minute to bloom the spices.
  5. Add the chopped mushroom stems to the pan. Cook for 5-7 minutes until mushrooms are nicely browned and fork tender. Add in balsamic vinegar, stir, and reduce heat. Cook for an additional 1-2 minutes.
  6. Meanwhile, prepare the veggie burgers according to package instructions. I cooked them in the oven.
  7. Chop up cooked veggie burgers into small pieces.
  8. Add veggie burgers to a mixing bowl with garlic/shallot/mushroom mix, parsley, parmesan cheese, and breadcrumbs. Stir to combine everything thoroughly.
  9. Stuff each mushroom cap with a rounded scoop of filling. Really squeeze the filling into the mushrooms, you want to use it all up.
  10. Place stuffed mushrooms in rows in the prepared baking dish.
  11. Bake at 375 degrees F for 20-25 minutes, until mushrooms are a deep brown.
  12. Serve warm.