Vegan Stuffed Mushrooms

These vegan stuffed mushrooms are loaded with Greek flavors. Fresh portobello mushrooms are stuffed with roasted red peppers, spinach, breadcrumbs, and tangy vegan feta cheese. It’s a healthy vegan recipe that’s quick, easy, and hearty enough for dinner.

Recipe

Ingredients

• 4 large portobello mushroom caps
• 1 cup panko bread crumbs
• 2 garlic cloves peeled and mined
• 4 oz baby spinach fresh, chopped
• 1 small onion peeled and diced
• ½ cup crumbled vegan feta cheese optional
• ¼ cup roasted red peppers diced (jarred type)
• 1 tsp dried oregano
• 1 tsp dried dill
• Olive oil spray
• 1 tbsp olive oil
• 1 lemon optional
• fresh parsley is optional
• Salt and pepper to taste

Instructions

• Preheat oven to 375 degrees F.
• Gently clean the mushroom caps with a damp paper towel. Use a spoon to remove the stem and gills from the underside of the mushrooms.
• Spray mushroom caps with olive spray on both sides. Sprinkle liberally with salt and pepper. Place the mushrooms stem-side up on a baking sheet.
• Heat 1 tbsp olive oil in a large, non-stick pan over medium heat. Add onion and cook for 3-4 minutes, until softened. Add roasted red peppers, garlic, oregano, and dill. Cook for 2-3 minutes. Add the spinach and cook until wilted, about 2-3 more minutes. Stir in breadcrumbs and vegan feta cheese (if using). Cook for 1-2 minutes until heated through, and remove from heat.
• Spoon the filling into the four mushroom caps. Bake for 20-25 minutes, until mushrooms are softened and slightly browned.

Nutrition