Description
These vegan spinach and onion stuffed mushrooms are a delightful treat that combines earthy flavors with a crunchy herb topping. Perfect for a quick dinner or an impressive party dish, they are both nutritious and satisfying.
Ingredients
Scale
- 12 large Portobello mushrooms (or Cremini mushrooms)
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 2 garlic cloves, chopped
- 5 cups fresh spinach, chopped (or 2 cups frozen, thawed and drained)
- 1/4 cup nutritional yeast
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- Salt and pepper to taste
- 1 tablespoon lemon juice
- 1 cup whole wheat breadcrumbs (or gluten-free breadcrumbs)
- 2 tablespoons olive oil
- 1 teaspoon dried parsley
- 1 teaspoon dried basil
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
Instructions
- Preheat the oven to 190 degrees Celsius.
- Remove the stems from the Portobello mushrooms and gently wipe the caps with a damp cloth to remove dirt. Place them on a baking sheet.
- In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion and sauté for about 3-4 minutes until soft and lightly golden.
- Add the garlic and sauté for another 1-2 minutes until fragrant, being careful not to burn it.
- Add the freshly chopped spinach and cook for 2-3 minutes until wilted. If using frozen spinach, ensure it is well-drained before adding.
- Stir in the nutritional yeast, dried herbs, salt, pepper, and lemon juice. Mix well until the filling is well-seasoned and aromatic.
- Evenly fill the mushroom caps with the spinach-onion mixture using a spoon to ensure they are well filled.
- For the herb crumbs, combine the whole wheat breadcrumbs, olive oil, dried parsley, basil, garlic powder, salt, and pepper in a small bowl. Mix well until the crumbs are slightly moist.
- Sprinkle the herb crumbs evenly over the stuffed mushrooms.
- Bake the mushrooms in the preheated oven for 20-25 minutes until tender and the crumbs are golden brown and crispy.
- Remove the mushrooms from the oven and let them cool for 5 minutes before serving to allow the filling to set and the flavors to intensify.
- Prep Time: 15 mins
- Cook Time: 30 mins
- Category: Appetizer
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 stuffed mushroom
- Calories: 150
- Sugar: 2 g
- Sodium: 300 mg
- Fat: 7 g
- Saturated Fat: 1 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 4 g
- Protein: 5 g
- Cholesterol: 0 mg
Keywords: Avoid overfilling the mushroom caps to prevent overflow during baking. Experiment with different herbs for varied flavors, and consider adding crushed red pepper flakes for a spicy kick.