Oven-Baked Stuffed Mushrooms

Mushroom time! These oven-baked stuffed mushrooms are a variation of my spinach quiche. They are also full of spinachy goodness, silken tofu, and ❤. I’ve also sneaked in there some sun dried tomatoes, onion, and walnuts. It’s a super earthy dish, full of Mediterranean flavor. stuffed mushroomsAs I’m sure you know, mushrooms shrink when you cook them, so I really recommend you get your hands on some really large mushrooms, like Portobello. That way you can get A LOT of stuffing in them, and make them nice and juicy. 🙂 

Enjoy them as finger food, or with salad. For some extra flavor, sprinkle with vegan Parmesan cheese ( my favorite ), or ground cashews. 

Happy eating!

Oven-Baked Stuffed Mushrooms

Serves 4
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Prep Time
10 min

Cook Time
20 min

Total Time
30 min

Prep Time
10 min

Cook Time
20 min

Total Time
30 min

Ingredients
  1. 100g baby spinach
  2. 16 big mushrooms
  3. 1 garlic clove
  4. 1 small onion
  5. 3-4 sun dried tomatoes
  6. 250g silken tofu
  7. 50g walnuts
  8. Salt
Instructions
  1. Preheat the oven to 180C.
  2. Clean the mushrooms, remove the stems, and place them on a tray lined with baking paper.
  3. Chop the garlic, the oinion, and the sun-dried tomatoes.
  4. Throw the tofu, walnuts, garlic, onion, tomatoes, and spinach in a food processor, and process until smooth.
  5. Salt to taste. Fill each mushroom with the mixture.
  6. Bake in the preheated oven for 20 minutes.
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 Enjoy!