Zapiekanka with Mushroom and Onion

Ingredients

• 1 small Baguette
• 8 oz Cremini Mushrooms
• 0.5 medium Onion
• 2 tbsp Olive Oil
• 2 cloves Garlic
• 0.25 tsp Salt
• 0.125 tsp Black Pepper
• 0.5 cup Vegan Mozzarella Shreds
• 1 tbsp Fresh Parsley

Instructions

1. 1Preheat your oven's broiler to approximately 500°F (260°C). Slice the 1 small Baguette in half lengthwise, creating two long pieces.
2. 2Thinly slice the 8 oz Cremini Mushrooms into approximately 1/8-inch (3mm) thick pieces. Dice the 0.5 medium Onion into approximately 1/4-inch (6mm) pieces. Mince the 2 cloves Garlic very finely.
3. 3Heat the 2 tbsp Olive Oil in a 10-inch (25 cm) skillet over medium heat. Add the diced 0.5 medium Onion and cook, stirring occasionally, for 5 minutes, until the onion pieces are softened and translucent.
4. 4Add the thinly sliced 8 oz Cremini Mushrooms and the minced 2 cloves Garlic to the skillet with the onion. Cook, stirring occasionally, for 8-10 minutes, until the mushrooms are tender, have released their moisture, and the liquid has mostly evaporated. Season the mixture with 0.25 tsp Salt and 0.125 tsp Black Pepper, stirring to combine.
5. 5Evenly spoon the cooked mushroom and onion mixture over the two baguette halves. Sprinkle the 0.5 cup Vegan Mozzarella Shreds over the mushroom mixture on both baguette halves. Carefully place the assembled zapiekanka under the preheated broiler for 2-3 minutes, watching constantly until the vegan mozzarella is melted, bubbly, and lightly golden brown.
6. 6Carefully remove the zapiekanka from the oven. Garnish with the 1 tbsp Fresh Parsley, chopped if desired, and serve immediately.

Substitutions

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