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      Bacon-Stuffed Mushrooms

      These Bacon-Stuffed Cremini Mushrooms are a beautiful and delicious appetizer. If you don't have our Bacon Bits, you can easily cut up strips of our bacon to make your own.

      2 pounds cremini (aka baby portobello) mushrooms
      2 cups raw cashews
      2 cups cubed French baguette
      1/2 cup fresh parsley
      1/2 cup nutritional yeast
      1 teaspoon granulated garlic
      1 teaspoon onion powder
      1 teaspoon salt
      1/2 cup extra virgin olive oil
      7 ounces vegan bacon bits

      Preheat oven to 350ΒΊ F.

      1. In a food processor or wide blender, pulse cashews until pulverized into coarse meal. Β Transfer to a medium mixing bowl.

      2. Pulse bread until broken down into coarse breadcrumbs. Combine with the cashews in the mixing bowl.

      3. Clean and mince fresh parsley and add to cashew/breadcrumb mixture.

      4. Add nutritional yeast, granulated garlic, onion powder, salt, olive oil and bacon bits to the mixture. Either by hand or with a pastry blender, mix until thoroughly combined.

      5. Clean and de-stem mushrooms.

      6. Pack the mushroom with a rounded Tablespoon of the cashew/bacon mixture and assemble on a baking sheet.

      7. Once mixture is used up, drizzle with narrow stream of additional olive oil and bake for 25 minutes until golden brown.

      Makes about 20-25 mushrooms.

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