A savory white bean and spinach filling seasoned with garlic, onions, and white wine, are sure to make these stuffed mushrooms a hit at your next party. In fact, they’re so scrumptious, you’ll probably forget they’re also packed with nutrients. You might want to make a double batch, because they go fast!
Health Benefits – soy free, nut free, low sugar
Prep: 10 Minutes | Cooking time: 20 Minutes | Servings: 4-6
Ingredients
16 oz whole cremini or white mushrooms
3 garlic cloves, crushed
¼ cup onion, diced
¼ cup dry white wine
2 Tbsp low sodium soy sauce or tamari
3 cups baby spinach
¼ cup white beans
2 Tbsp nutritional yeast
¼ red pepper, finely minced
Method
- Preheat oven to 350 degrees F.
- Remove stems from mushrooms, leave caps intact and chop stems.
- Sauté onion, garlic, and mushroom stems together in a pan.
- Stir in wine and soy sauce or tamari, and continue to cook until vegetables become tender.
- Stir in baby spinach until wilted.
- Transfer vegetable mixture to a food processor.
- Add beans and nutritional yeast and blend to combine.
- Transfer to a bowl and stir in diced red pepper.
- Set mushroom caps top side down in a baking dish.
- Add a spoonful of the filling to each cap.
- Bake for 20 minutes.
- Remove from the oven and serve hot.
Cooking Tips
- Try using kale or arugula instead of spinach.
- Use large portobellos caps and fill them to serve as a main dish.
Recipe has been graciously provided T. Colin Campbell Center for Nutrition Studies
Created on 23 Oct, 2024.
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