I even planned my Thanksgiving meals around mushrooms.
They are usually the side dish, but here they are the main event.
I used the Vegan Almond Spreadable cheese, and a couple other simple ingredients to amp up these veggies. For some reason, I wanted to add all the veggies in my fridge to stuff into these mushrooms, but I ended up using only the mushroom stems, onions, and spinach to create an uncomplicated recipes that’s perfect for summer.
Description: Plant-Based Almond “Cheese” and Onion Stuffed Mushrooms
Diet: Plant- Based, Vegan, Gluten-Free, Soy- free
Ways to make low-waste: Make your own almond cheese, buy bulk mushrooms
Recipes makes: 7 stuffed mushrooms
Prep time: 5 minutes
Cook time: 25 minutes
Total time: 30 minutes
7 medium crimini mushrooms
1/4 cup chopped onions
1/4 cup chopped spinach
1/4 cup Vegan Almond Spreadable Cheese
Zatural Pink Himalayan Sea Salt
Turn oven to 350 degrees.
Toss chopped onions in olive oil and fry in pan on medium heat
Take stems out of mushrooms
Chop mushroom stems and add half of them to the pan. Save the rest for breakfast.
Chiffonade spinach and toss in pan
Once spinach has cooked down, add in Vegan Almond Spreadable Cheese. Stir until warm.
Stuff mushrooms with almond cheese mixture.
Place stuffed mushrooms in oven.
Cook for 15 minutes.
Garnish with green onions and balsamic glaze.
Serve with a grain and a green veggie.
Enjoy! And use the rest of the chopped mushrooms the next day in a breakfast burrito.
Your full-time plant eater and full-time mushroom lover,