Vegan Stuffed Mushrooms
Large cremini or portobello mushroom caps are filled with a savory mixture of breadcrumbs, garlic, sun-dried tomatoes, fresh herbs, and chopped mushroom stems, then baked until tender and golden on top. They take about 35 minutes from prep to table and work well as a starter or a light main. The umami from the mushrooms and sun-dried tomatoes gives the filling a satisfying depth.
Ingredients
- 12 medium cremini mushrooms cleaned, with stems removed
- 2 tablespoons olive oil extra virgin
- 1 cup organic spinach chopped finely
- 1 clove garlic minced
- ¼ cup sun-dried tomatoes finely chopped
- ⅓ cup pine nuts lightly toasted
- 2 tablespoons nutritional yeast
- 1 teaspoon lemon juice freshly squeezed
- ½ teaspoon sea salt
- ¼ teaspoon black pepper freshly ground
Instructions
- Preheat the oven to 180°C (350°F). Line a baking sheet with parchment paper.
- In a large skillet over medium heat, warm 1 tablespoon of olive oil. Add the spinach and garlic, sautéing for about 3 minutes until the spinach is wilted and the garlic is fragrant.
- Add the sun-dried tomatoes and pine nuts to the skillet, stirring for another 2 minutes until the ingredients are well mixed.
- Remove from heat and stir in the nutritional yeast, lemon juice, sea salt, and black pepper. Adjust seasoning to taste if needed.
- Brush the mushroom caps with the remaining tablespoon of olive oil. Arrange them on the prepared baking sheet.
- Spoon the spinach filling into each mushroom cap, pressing gently to fit more filling.
- Bake for 20-25 minutes, or until the mushrooms are tender and the tops are lightly golden.
Notes
For an extra burst of flavor, consider adding a pinch of smoked paprika to the filling. Substitute almonds for pine nuts if preferred.
Nutrition
Calories: 186kcalCarbohydrates: 10gProtein: 6gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 5gMonounsaturated Fat: 7gSodium: 308mgPotassium: 695mgFiber: 3gSugar: 4gVitamin A: 767IUVitamin C: 6mgCalcium: 30mgIron: 2mg
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