This vegan stuffed mushroom recipe makes a delicious appetizer, or if you serve the stuffed mushrooms on a bed of greens or grains you can make a meal of them.
The fungi family isn't huge in our diet, so mushrooms bring different nutrients from most other vegetables. In Chinese medicine, they are thought of as an important component of healing.
Pizza Pan
Vegan Stuffed Mushroom Recipe Ingredients
12 mushrooms 1 yellow onion, chopped 1 tsp olive oil 1 garlic clove, pressed or minced 1 Tbsp fresh thyme (or 1 tsp dried) 2 Tbsp red wine (or white) 3 Tbsp water Fresh spinach leaves, chopped pinch of sea salt ¼ cup almonds Salt & pepper 1 Tbsp nutritional yeast (optional)
Vegan Stuffed Mushroom Recipe Directions
Take the stems off the mushrooms and chop them. Sauté the onion in olive oil until translucent, then add the garlic, the mushroom stems and the thyme. When the stems soften, add a small amount of wine to deglaze the pan, and then add water. Brush any dirt off the mushroom tops, then put them in the pan, tops down. Spoon a bit of the juice over them and then let them simmer for about 5 minutes. Meanwhile, toast the almonds lightly and then grind them in a coffee grinder, blender or food processor. Mix them in a small bowl with salt, pepper and nutritional yeast if you're using it. Remove the mushrooms from the pan, then move the spinach to the pan. If you sprinkle it with a pinch of salt, it will help the spinach to wilt. Turn off the heat once the spinach is wilted and stir together the mushroom stems and almond mixture with the spinach. Spoon the mixture into the mushroom caps, then put them on a baking dish. Put them into the oven, preheated to 350 degrees F, for 15-20 minutes. The stuffing will start to brown when done, and the mushrooms should be soft and moist.
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