Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

Clean the mushrooms with a damp paper towel and carefully remove the stems. Finely chop the stems and set aside.

Heat olive oil in a pan over medium heat. Add onions and cook until translucent, about 3-4 minutes.

Add the chopped mushroom stems and garlic. Sauté for another 3 minutes until softened.

In a mixing bowl, combine breadcrumbs, nutritional yeast, herbs, and the sautéed mixture. Add vegetable broth gradually until the mixture holds together but isn't wet.

Brush mushroom caps with olive oil and fill each with the prepared stuffing mixture.

Place stuffed mushrooms on the prepared baking sheet and bake for 20-25 minutes until golden brown on top.