These gooey, bubbling, spinach stuffed mushrooms have a decadent profile, but are far more healthy than many of their non-vegan versions. A fun, prep-ahead hors d’oeuvre, I also enjoyed a few of these for lunch alongside a salad. Be sure to use mushrooms like criminis or white button varieties that are slightly flat on top, so that when you stuff them, they will sit nicely in the baking pan. You may also try another leafy green such as chard or kale in place of the spinach. For additional crunch in these spinach stuffed mushrooms, sprinkle the tops with breadcrumbs.
- 16 oz whole crimini or white button mushrooms,
- 1 t olive oil
- 1 garlic clove, minced
- ¼ c yellow onion, diced
- ¼ c dry white wine
- 2 T soy sauce
- 3 c baby spinach
- 2 T non-dairy cream cheese (I use Tofutti brand)
- 1 T nutritional yeast
- ⅛ t cayenne
- ¼ c red bell pepper, finely minced
- optional garnish: chopped parsley
- Preheat oven to 375 degrees F.
- Remove stems from mushrooms. Leave caps intact and chop stems.
- Heat olive oil in a saute pan over medium heat. Add onion, garlic and mushroom stems and stir to combine. Stir in white wine and soy sauce, continuing to cook until vegetables become tender, about 3 minutes. Stir in baby spinach and cook until fully wilted.
- Transfer vegetable mixture to a food processor. Add cream cheese, nutritional yeast and cayenne and blend to combine. Transfer to a bowl and stir in diced red pepper.
- Set mushroom caps top side down (hole side up!) in a baking dish. Add a spoonful of the filling to each cap, mounding filling slightly over the top. Bake 30 minutes.
- Remove from the oven and serve hot. Garnish with fresh parsley, if you like.
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