1/2 cup Spinach, frozen
1 cup Mashed potatoes…we make ours with yukon golds and unsweetened coconut milk
2 tbsp Vegan buttery spread
Baking & spices
1/4 tsp Garlic salt
1/8 tsp Pepper
Bread & baked goods
1/2 cup Bread crumbs, gluten free
12 White button mushrooms…cleaned and stems removed
1. Preheat oven to 375°F (190°C).
2. Make filling: Heat 1 tablespoon butter in a small frying pan over medium-high heat. Sauté the chopped mushroom stems and the shallots for 4-5 minutes, stirring often. Add the garlic and walnuts and sprinkle with salt. Stir well and sauté 2 more minutes.
3. Turn off the heat and add the parsley, herbes de Provence and breadcrumbs. Pour the sherry into a food processor, then the rest of the stuffing. Pulse several times to get a fine mixture, almost a paste.
4. Stuff mushroom caps: Toss the mushroom caps with olive oil. Fill each mushroom with the stuffing, and place on a baking sheet. Sprinkle grated parmesan cheese over each mushroom.