Let me first start off with saying these stuffed mushrooms turned out SOOOOOO good! Initially I had no intention of posting or sharing these when I set out to make them, I was just having a random craving for stuffed mushrooms, and decided to attempt a vegan-friendly version from scratch; but they ended up being too fantastic and easy to not share!

This has always been one of my favorite dishes;  but I realized while shopping for the ingredients that I haven’t had stuffed mushrooms since before I went vegan (as they are typically made with cheese). Over the past year, I have been having so much fun re-creating my previously enjoyed dishes into deliciously satisfying plant-based creations, it just made since I give these a go! The filling ingredients can certainly be swapped out for various veggies, but the nutritional yeast is a MUST as it gives it such a great cheesy flavor, plus nutritional yeast is a source of complete protein and vitamins, in particular B-complex vitamins. It contains folates, thiamine, riboflavin, niacin, selenium and zinc, making it a great superfood for those of us on plant-based diets!! These stuffed mushrooms rank high in my book as they are simple, organic, great for meal prepping, delicious, satisfying AND completely plant-based and gluten-free!!  🙂 Definitely making these more often!

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Ingredients for Stuffed Mushrooms:

6 Medium Sized Organic Crimini Mushrooms

3 Handfuls Organic Baby Spinach

1 Cup Organic Broccoli Florets 

Organic Olive Oil

Himalayan Pink Salt

Fresh Ground Black Pepper

1 Clove of Organic Garlic

Nutritional Yeast

Unsweetened Almond Milk 

Cooking Instructions:

1. Pre-heat your oven to 375 degrees and line a baking sheet with parchment paper
2. Wash mushrooms, remove stems and set aside to dry on a paper towel
3. Lightly steam the broccoli florets with one whole clove of garlic (there is no need to chop it as you’ll be blending everything!) Once the broccoli softens, drain the excess water, turn the heat off and add in the spinach, salt and pepper (to taste) and cover for a few minutes to allow the spinach to wilt
4. Put the steamed broccoli florets, garlic and spinach into a blender, add 1-2 tablespoons of nutritional yeast (more or less depending on what you prefer; I love it so I go a little crazy with it!) and add a little unsweetened almond milk. I do not know the exact measurement for the almond milk because I go off of consistency (just like I do with my smoothies) so adding a little at a time is the way to go so you don’t make it to liquidy! If I had to guess I’d say I added about 1/4 of a cup, but I really think it depends on your blender as well as how seemed your veggies are etc. You want the veggie filling to be more thick than not, but essentially blended to your preference. I left mine a little chunky as I didn’t want to loose the thicker consistency.
5. Now you have to prep your mushrooms; making sure they are clean and dried of all water; lightly coat them in olive oil. I used a garlic infused olive oil that I got a Trader Joes, to ensure you don’t over saturate with oil, it’s best to put a little oil in your hands and rub the mushrooms, covering completely
6. Scoop your blended veggie mix into each mushroom and very lightly spray with olive oil or avocado oil (yes I have bottles of oil AND spray oils- they are both good to have on hand when cooking!)
7. Bake for 30 minutes or so depending on your oven. You want the tops of the filling to just begin to brown!
8. Once they are done baking, top them off with some more nutritional yeast and enjoy!