Lunch/Dinner

Vegan Stuffed Mushrooms

Okay, I’m really not a fan of mushrooms.  However, my fiance loves them.  So, I try and make some mushroom recipes for him to enjoy.  I can’t say first-hand if these are good or not, but since my fiance loved them, then I figured I’d share them for my fellow mushroom lovers.

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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 bread crumbs
2 Tablespoons melted vegan buttery spread
¼ teaspoon garlic salt
⅛ teaspoon pepper

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Preheat oven to 350 degrees. 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.

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Mix the breadcrumbs with the melted buttery spread, garlic salt and pepper and pile on top of each mushroom.

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Bake at 350 for about 20 minutes. Keep an eye on them so the breadcrumbs don’t get too brown. Serve immediately.

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