Vegan Stuffed Mushrooms

Vegan Stuffed Mushrooms

Josh and I disagree on almost everything. We are complete opposites. That is something that we knew from the very beginning. This can also be true in our food taste. Josh prefers "light"; I prefer "heavy".

If you happen to catch us eating dessert, you can bet that *I* will be inhaling a double chocolate brownie with a scoop of ice cream drowned in chocolate fudge and whipped cream. All vegan of course. That means it's healthy. 😉 

Josh, on the other hand, will likely choose a carrot cake. 

BORING.

Another issue we have is the sad fact that Josh is not a pasta guy. 

WHO THE HECK DOESN'T LOVE PASTA?! 

He ALSO doesn't enjoy Mexican cuisine. My favorite...

But one thing we both have a mutual love for is mushrooms. Stuffed, fried, grilled–whatever.

I have made stuffed mushrooms several times, but I will say this has by far been our favorite.

Vegan Stuffed Mushrooms

Vegan Stuffed Mushrooms
 4 Portobella Caps (washed)
 8 oz Go Veggie Creamy Spread (Or other cream cheese alternative)
 34 cups Spinach
 3 Garlic Cloves
 2 tbsp Fresh Basil
 1 tbsp Oil
 Go Veggie Rice Parmesan
 Salt and Peper

1

Pre- heat oven to 350.

2

Remove stems and carve out the gills of the mushroom caps.
Set aside.

3

Rub down caps with oil. Place on cookie sheet and bake for 5 mins.

4

While the caps are baking, sauté spinach, garlic, basil, mushroom stems and gills. Cook until spinach is wilted.

Vegan Stuffed Mushrooms 1

5

Add spinach mixture to a kitchen towel and squeeze out as much liquid as possible. This is so important! If you don't do this, your caps will be extremely drippy.

6

Add cream cheese, parmesan, salt and pepper in a bowl with spinach mixture. Mix throughly.

Vegan Stuffed Mushrooms 4

7

Add mixture in mushroom caps and bake for 15-20 mins., until cheese is all melt-y.

8

Enjoy!

Ingredients

Vegan Stuffed Mushrooms
 4 Portobella Caps (washed)
 8 oz Go Veggie Creamy Spread (Or other cream cheese alternative)
 34 cups Spinach
 3 Garlic Cloves
 2 tbsp Fresh Basil
 1 tbsp Oil
 Go Veggie Rice Parmesan
 Salt and Peper

Directions

1

Pre- heat oven to 350.

2

Remove stems and carve out the gills of the mushroom caps.
Set aside.

3

Rub down caps with oil. Place on cookie sheet and bake for 5 mins.

4

While the caps are baking, sauté spinach, garlic, basil, mushroom stems and gills. Cook until spinach is wilted.

Vegan Stuffed Mushrooms 1

5

Add spinach mixture to a kitchen towel and squeeze out as much liquid as possible. This is so important! If you don't do this, your caps will be extremely drippy.

6

Add cream cheese, parmesan, salt and pepper in a bowl with spinach mixture. Mix throughly.

Vegan Stuffed Mushrooms 4

7

Add mixture in mushroom caps and bake for 15-20 mins., until cheese is all melt-y.

8

Enjoy!

Vegan Stuffed Mushrooms

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