Go Back
+ servings
Button mushrooms stuffed with a mixture of curried potatoes and spinach. Vegan and gluten free. #appetizer

Curry Potato Stuffed Mushrooms.

Kelly Roenicke
Curry potato stuffed mushrooms make a tasty appetizer!
5 from 1 vote
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Appetizer
Cuisine Dairy Free, gluten free, vegan.
Servings 6
Calories 117 kcal

Ingredients
  

  • 20 white button mushrooms
  • 3 Yukon Gold Potatoes peeled and cut into chunks
  • 3 Tablespoons vegan buttery spread
  • 3 Tablespoons unsweetened coconut milk
  • ½ cup frozen chopped spinach thawed and drained
  • 1 ¼ Tablespoons curry powder
  • 1 teaspoon Garam Masala
  • ¼ teaspoon turmeric
  • 1 teaspoon sea salt
  • teaspoon pepper

Instructions
 

  • Preheat the oven to 350 degrees. Grease a rimmed baking sheet with a little olive oil.
  • Wash the mushrooms and remove the stems. Place them on the baking sheet and bake at 350 degrees for about 30 minutes.
  • While the mushrooms bake, boil the potatoes until tender, about 20 minutes.
  • Drain the potatoes, then add the vegan buttery spread, coconut milk, and spices. Use a potato masher or a hand blender to mix until smooth and creamy. Add the spinach and stir until heated through.
  • Remove the mushrooms from the oven and drain off the excess juice from each mushroom cap. Set the oven to 450 degrees.
  • Fill each mushroom cap with the potato mixture. You may not use all the potato mixture depending on how large the mushrooms are.
  • Place the filled mushrooms back in the oven for about 5 minutes to heat them through.
  • Let cool for a minute before moving the mushrooms to a serving tray.

Nutrition

Calories: 117kcalCarbohydrates: 14gProtein: 5gFat: 5gSaturated Fat: 1gSodium: 458mgPotassium: 636mgFiber: 3gSugar: 1gVitamin A: 1820IUVitamin C: 12mgCalcium: 59mgIron: 3.8mg
Tried this recipe?Leave a comment below and tag @prettybeeblog on instagram!