I've never been a huge fan of mushrooms but the older I get I'm willing to try new things like these Dairy-Free Vegetable Stuffed Mushrooms. This was an easy mushroom recipe I wanted to try for a while now and they were pretty delicious and easy to make. This meal makes an easy dinner and the perfect appetizer if you want something quick. This vegetarian stuffed mushroom recipe will surely be a crowd pleaser. Now, let's get into the details of this recipe.
How to make these Dairy-Free Vegetable Stuffed Mushrooms
First get a large skillet and add about 3 tablespoon of olive oil in the pan at medium heat. Next, place your defrosted spinach, 3 tbs of minced garlic, 1 tbs of basil pesto and mix it all up. Once everything seems cooked add in 1 cup of shredded parmesan cheese and mix it all together. Set this mixture aside and let it cool off. You can also use a food processor to blend all of the ingredients together and make the mixture minced. There's also an option to make this meal vegetarian if you take out the cheese. Either way, the spinach mixture is delicious with or without the cheese. If you want a vegan option I'm sure there are different spices and add ons to put in this mixture but I'm not familiar with vegan recipes. Next time I would add green onions, red peppers, and maybe some panko breadcrumbs for some extra crunch. If you don't want to waste the rest of the mushrooms you can add the chopped mushroom stems to the mixture and cook them. The best mushrooms for the recipe are the baby bella mushrooms. But you can pick up whatever kind you want. I know some people prefer large portobello mushroom which is also a good one.This recipe has lots of flavor!
Up next!
Wash your mushrooms. I used baby bella mushrooms and when they're cooked they have a nice golden brown color. Washing them helps the caps pop off easily. After you pop the caps off I also used a spoon to scoop some of the extra stuff inside out. I added one spoonful of the spinach mixture to the scooped out mushroom. I placed all mushrooms on a baking tray and placed them in a preheated oven at 350 degrees for 8-10 minutes. Only thing I will say is to make sure you keep an eye on the mushrooms they cool fast. You can also pop these mushrooms into an air fryer for the same amount of time. Now this recipe. could be a great appetizer to make, a side dish, or the main dish.
To store this dish properly you can pop the cooked mushrooms in an airtight container. They last for a few days so I would recommend eating them in the next few days after you cook them. You can add this recipe to your best stuffed mushrooms list! It's an easy weeknight dinner option if you need something quick and simple to make without the hassle of a complicated dinner.
Leave this recipe a star rating and let me know if you try it.
Vegetable Stuffed Mushrooms
Ingredients
- 1 package of frozen spinach
- 3 tbs Minced Garlic
- 1 tbs Basil pesto
- 1 package of baby bella mushrooms
- 1 cup Dairy-free cheese
Instructions
- Preheat your oven to 350
- Take the stems out and scoop the washed baby bella mushrooms. Place on an aluminum foil linked sheet pan.
- In a large skillet, add your defrosted frozen spinach, basil pesto and minced garlic. Once this mixture is warmed up add in the cheese and mix again. Set aside to cool off. The mixture has to be cooled down before you pop it into the mushrooms.
- Add one spoonful of the spinach mixture to the mushrooms and cook for 10 minutes. If you want less time cook the mushrooms for 8 minutes.
- Let cool after they're done cooking and enjoy!
Leave a Reply