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Wednesday, February 29, 2012

Vegan Creamy Stuffed Mushroom

I have an obsession with mushrooms, especially portobellos!  The other night I was in the mood for a stuffed mushroom, but not being able to use cheese can be challenging.  I used a recipe found on Daily Garnish and modified/tweaked it based on what I had.
When I first started cooking I was so afraid to change up recipes, but after sending J on one too many road trips to the grocery store for 1 or 2 items, I tried subbing other ingredients and changing recipes around a bit.  I was so relieved when my kitchen didn't explode and our food still tasted good.  I have realized that I can use recipes as templates and change them around depending on my mood, ingredients on hand, and personal preferences.  SO with that being said, please feel free to change this (and all recipes!) around as much as you would like ;)

Vegan Spinach Stuffed Mushrooms

  • 4 portobello mushrooms (I used 6 mini portobellos that looked way too cute to not buy at Trader Joes)

  • 1/2 package frozen organic spinach
  • 1/2 onion
  • 2 TBSP sundried tomatoes 
  • 2 garlic cloves
  • 1 TBSP nutritional yeast
  • 1 TBSP Tofutti (Better Than) Cream Cheese
  • 2 tsp red pepper flakes 
  • 1 tsp salt (and more if necessary - taste as you go)
  • Preheat your oven to 375 degrees
  • With a damp paper towel, wipe off mushrooms
  • Remove stems from mushrooms 
  • Spray or lightly wipe down mushrooms with EVOO 
  • Roast face up for 20 minutes
  • Prepare your filling: 
    • Sauté chopped onion over medium-high heat until they become translucent
    • Add garlic and sauté for about 2 minutes 
    • Add chopped sundried tomatoes to the mix for another 2 minutes 

    • Throw in the 1/2 bag of frozen spinach and let it thaw in the hot pan with the rest of the ingredients

    • Once the spinach has thawed out and everything is all mixed together - add nutritional yeast, red pepper flakes, cream cheese and salt 
    • Taste & add any more spices & flavors you think you need
  • Once the mushrooms have roasted for 20 minutes - flip and roast face down for another 5 minutes 
  • Take mushrooms out and stuff em!! 
  • I used the leftover mixture and put it in our farro that we ate on the side - super delish!