Recipes » Appetizers » Spinach Stuffed Mushrooms
T. Colin Campbell Center for Nutrition Studies

Spinach Stuffed Mushrooms

By 8 votes, average: 4.25 out of 58 votes, average: 4.25 out of 58 votes, average: 4.25 out of 58 votes, average: 4.25 out of 58 votes, average: 4.25 out of 5(8)
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
Low Sugar Nut Free

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
Whole Food, Plant-Based Living: Getting Started

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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