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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  3. Finely chop 10 of the mushroom stems and place in a large bowl. Set mushroom caps aside.
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  5. Add cream cheese and spinach to bowl and stir well to combine. Season with salt and pepper.
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  7. Place mushroom caps, bottom side up, on a large baking sheet.
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  9. Use a spoon to fill caps with spinach-cheese filling.
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  11. Bake for 12 minutes. Sprinkle top of mushrooms with shredded cheese.
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  13. Bake for another 5 minutes.
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  15. Transfer mushrooms to a stack of paper towels to absorb any moisture.
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  17. Place on a platter and serve warm.

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