Spinach Stuffed Mushrooms

Stuffed mushrooms are always a welcome finger food to set out before dinner. This vegan appetizer features dairy-free cheese and spinach.
Stuffed mushrooms are always a welcome finger food to set out before dinner. This vegan appetizer features dairy-free cheese and spinach.

Spinach Stuffed Mushrooms

Yields 20

Ingredients:

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• 20 large button mushrooms, stems removed

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• 6 ounces vegan cream cheese

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• 8 ounces frozen spinach, thawed, squeezed well to remove excess water

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• Salt and freshly ground black pepper

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• 1/4 cup shredded vegan cheese

Directions:

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1. Preheat oven to 350 degrees F.

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2. Finely chop 10 of the mushroom stems and place in a large bowl. Set mushroom caps aside.

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3. Add cream cheese and spinach to bowl and stir well to combine. Season with salt and pepper.

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4. Place mushroom caps, bottom side up, on a large baking sheet.

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5. Use a spoon to fill caps with spinach-cheese filling.

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6. Bake for 12 minutes. Sprinkle top of mushrooms with shredded cheese.

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7. Bake for another 5 minutes.

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8. Transfer mushrooms to a stack of paper towels to absorb any moisture.

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9. Place on a platter and serve warm.

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