Vegan Stuffed Mushrooms Recipe




1/2 cup Spinach, frozen

Canned goods

1 cup Mashed potatoes…we make ours with yukon golds and unsweetened coconut milk

Loaded Avocado Quesadillas Recipe


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.

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