Stuffed Mushrooms (Vegan)
Ingredients:
- 16 cremini mushrooms, stems removed and reserved
- 4 oz vegan cream cheese, softened
- 1/2 cup fresh spinach, finely chopped
- 1/3 cup breadcrumbs
- 2 tbsp nutritional yeast
- 2 cloves garlic, minced
- 1 tbsp olive oil
- 1/4 tsp salt
- 1/4 tsp black pepper
Equipments:
Features:
Soy-Free
Refined Sugar-Free
Nut-Free
Grain-Free
Nutrition:
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Mound the filling generously in each cap — mushrooms shrink as they release moisture in the oven, so a heaping spoonful looks just right once baked.
Instructions:
- Preheat & Prep: Preheat the oven to 400°F (200°C) and lightly grease a baking sheet.
- Chop the Stems: Finely chop the reserved mushroom stems.
- Sauté: Heat olive oil in a pan over medium heat and sauté the chopped stems and garlic for 2-3 minutes.
- Add the Spinach: Add the spinach and cook until wilted, about 1-2 minutes. Remove from heat.
- Make the Filling: Stir in the vegan cream cheese, breadcrumbs, nutritional yeast, salt, and pepper until well combined.
- Fill the Caps: Spoon the filling into each mushroom cap, mounding slightly.
- Arrange: Arrange the stuffed mushrooms on the baking sheet.
- Bake: Bake for 18-20 minutes, until the mushrooms are tender and the tops are golden.
- Serve: Serve warm.
Notes: Read through the full recipe before starting so you have all ingredients prepped and ready to go.
Tips: Taste as you go and adjust seasoning to your preference before serving.
Storage: Store leftovers in an airtight container in the refrigerator for up to 3-4 days.
Swaps: Feel free to swap in seasonal vegetables or pantry staples you have on hand, adjusting cook time as needed.
This recipe leans on a handful of key ingredients to get its flavor and texture right. The cremini mushrooms adds a savory, meaty depth. The vegan cream cheese adds tangy creaminess reminiscent of dairy cheese. The fresh spinach adds color, nutrients, and a mild earthy note. The nutritional yeast adds a cheesy, savory umami note.
Stuffed Mushrooms (Vegan)
Ingredients:
- 16 cremini mushrooms, stems removed and reserved
- 4 oz vegan cream cheese, softened
- 1/2 cup fresh spinach, finely chopped
- 1/3 cup breadcrumbs
- 2 tbsp nutritional yeast
- 2 cloves garlic, minced
- 1 tbsp olive oil
- 1/4 tsp salt
- 1/4 tsp black pepper
Equipments:
Features:
Why These Ingredients:
This recipe leans on a handful of key ingredients to get its flavor and texture right. The cremini mushrooms adds a savory, meaty depth. The vegan cream cheese adds tangy creaminess reminiscent of dairy cheese. The fresh spinach adds color, nutrients, and a mild earthy note. The nutritional yeast adds a cheesy, savory umami note.
Prep:
Mound the filling generously in each cap — mushrooms shrink as they release moisture in the oven, so a heaping spoonful looks just right once baked.
Instructions:
- Preheat & Prep: Preheat the oven to 400°F (200°C) and lightly grease a baking sheet.
- Chop the Stems: Finely chop the reserved mushroom stems.
- Sauté: Heat olive oil in a pan over medium heat and sauté the chopped stems and garlic for 2-3 minutes.
- Add the Spinach: Add the spinach and cook until wilted, about 1-2 minutes. Remove from heat.
- Make the Filling: Stir in the vegan cream cheese, breadcrumbs, nutritional yeast, salt, and pepper until well combined.
- Fill the Caps: Spoon the filling into each mushroom cap, mounding slightly.
- Arrange: Arrange the stuffed mushrooms on the baking sheet.
- Bake: Bake for 18-20 minutes, until the mushrooms are tender and the tops are golden.
- Serve: Serve warm.
