Spinach Stuffed Mushrooms
A savory white bean and spinach filling seasoned with garlic, onions, and white wine, are sure to make these stuffed mushrooms a hit at your next party. In fact, they’re so scrumptious, you’ll probably forget they’re also packed with nutrients. You might want to make a double batch, because they go fast!
Prep: 10 mins
Cook: 20 mins
Yield: 4-6 servings
Ingredients
Ingredients
- 16 oz whole cremini or white mushrooms
- 3 garlic cloves, crushed
- ¼ cup onion, diced
- ¼ cup dry white wine
- 2 Tbsp low sodium soy sauce or tamari
- 3 cups baby spinach
- ¼ cup white beans
- 2 Tbsp nutritional yeast
- ¼ red pepper, finely minced
Instructions
Instructions
- 1. Preheat oven to 350 degrees F.
- 2. Remove stems from mushrooms, leave caps intact and chop stems.
- 3. Sauté onion, garlic, and mushroom stems together in a pan.
- 4. Stir in wine and soy sauce or tamari, and continue to cook until vegetables become tender.
- 5. Stir in baby spinach until wilted.
- 6. Transfer vegetable mixture to a food processor.
- 7. Add beans and nutritional yeast and blend to combine.
- 8. Transfer to a bowl and stir in diced red pepper.
- 9. Set mushroom caps top side down in a baking dish.
- 10. Add a spoonful of the filling to each cap.
- 11. Bake for 20 minutes.
- 12. Remove from the oven and serve hot.
Cooking Tips
Cooking Tips
- 1. Try using kale or arugula instead of spinach.
- 2. Use large portobellos caps and fill them to serve as a main dish.
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