1 large sweet onion, chopped
2 cups carrots, lightly chopped
1 cup sliced celery
1/2 cup chopped fresh parsley
1 teaspoon dried thyme
1 tablespoon dried rosemary
2 tablespoons dried sage
1 tablespoon dried thyme
2 tablespoons soy sauce
Place the onion, carrots, celery and parsley in a large bowl. Form the mixture into a loaf. Roll out and cut into 1/2 inch thick slices. Spread the celery mixture over the loaf. Cover the slices with the parsley mixture. Shape the mushrooms into 1 inch balls and press into the bottom of a 9x13 inch baking dish. Fill the mushrooms with half of the vegetable mixture. Mix the soy sauce and remaining vegetable mixture into the skillet. Flip until the mushrooms are coated with the excess water. Place the stuffed on a large platter.
Bake uncovered at 375 degrees F (190 degrees C) for 1 hour.
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