This one is more like a side as oppose to an appetizer. I use bigger mushrooms here that need to be eaten with a fork over a plate. This isn’t your typical stuffed mushrooms. This is more of an earthy flavour and side vegetable.

I made this recipe as I went along so in the printed recipe it will give you more than enough for 12 large button mushrooms. You can make more if you want or save the sauce for a pasta mix the next day if you like.

Vegan Stuffed Mushrooms

Chef Perry

The inside is more running as oppose to being stuffed. Chef Note: If you want it to be more dense then just pull the mixture together as oppose to pure' . It will be thicker and still cook the same.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 35 minutes mins

Total Time 55 minutes mins

Course Appetizer

Ingredients

  

• 2 small potatoes of choice
• 1 cup loosely packed spinach
• 1/4 cup plant base milk
• 1 clove minced garlic
• 2 small sweet peppers chopped add at end of mixture
• 1 tbsp lemon
• 1 tbsp dijon mustard
• 1 pinch fresh black pepper
• 1 small scallion
• 12 large white button mushrooms cleaned make more if you like

Instructions

 

• pre boil your potatoes until fork soft
• chop the scallions and garlic
• add all the ingredients to a food processor except the sweet peppers.
• pulse until combined or you can pure' also. Your choice.
• remove the stems from your mushrooms
• mix in diced peppers to filling
• now add to the inside of the mushrooms
• place in oven at 350 deg and bake for approximately 30-35 min.
• Remove from oven. Add a pinch of smoked paprika (optional) and serve.

Keyword mushrooms,, spinache, stuffed