Vegan Italian Stuffed Mushrooms

24 medium bella mushrooms about 20 ounces (cleaned with a dry cloth, stems removed. See notes. RESERVE 1 heaping cup of stems for the filling)

subheading: Filling (makes about 2 ⅓ cups):

1 stalk celery

½ yellow onion

2 cloves garlic

1 heaping cup reserved mushroom stems

1 T whole fennel seed

1 tsp Italian seasoning

½ tsp smoked paprika

½ tsp crushed red pepper flakes optional

1 t vegan Worcestershire sauce

2 T tomato paste

1 cup cooked quinoa (I used tri-colored quinoa)

½ cup vegan parmesan plus more for serving, if desired. Sub seeds like pepita or sunflower if you have a nut allergy. See notes.

½ cup parsley leaves finely chopped

Directions at healthymidwesterngirl.com

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