Vegan Stuffed Mushrooms with Spinach and Breadcrumbs.
These savory, delicious, vegan stuffed mushrooms are the perfect appetizer to make for your guests. The creamy filling and crispy topping are perfect together.
Ingredients
- 12 white button mushrooms cleaned and stems removed
- 1 cup mashed potatoes
- ½ cup frozen chopped spinach thawed and drained
- ½ cup gluten free breadcrumbs I made mine in the oven with leftover bread, or you can purchase them
- 2 Tablespoons melted vegan buttery spread
- ¼ teaspoon garlic salt
- ⅛ teaspoon pepper
Instructions
- Preheat oven to 350 degrees F. Put your mushroom caps on a foil lined cookie sheet for easy cleanup.
- Mix the mashed potatoes with the spinach and spoon into the mushroom caps.
- Mix the breadcrumbs with the melted buttery spread, garlic salt and pepper and pile on top of each mushroom.
- Bake at 350 degrees F for about 20 minutes. Keep an eye on them so the breadcrumbs don’t get too brown.
- Serve immediately.
Notes
To make your own breadcrumbs, dry out a couple of slices of bread, then process in the food processor to make crumbs.
You can also make a big batch of garlic breadcrumbs from scratch.
These are best eaten immediately, but if you have leftovers, store in the refrigerator in an airtight container. They should stay fresh for about 3 days.
Nutrition
Calories: 154kcalCarbohydrates: 23gProtein: 4gFat: 5gSaturated Fat: 1gSodium: 223mgPotassium: 422mgFiber: 2gSugar: 1gVitamin A: 2555IUVitamin C: 14.5mgCalcium: 29mgIron: 0.8mg
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