Stuffed Portobello Mushrooms
This portobello mushroom recipe is absolutely delicious and oh so simple to make. These mushrooms are stuffed with vegan cream cheese, spinach, artichokes, and tasty seasonings. Ready in 25 minutes or less.
Equipment
- food processor
Ingredients
Vegan Cream Cheese
- 1-1/4 cup cashews
- 1/4 cup water
- 1-1/2 tbsp apple cider vinegar
Stuffing Ingredients
- 1 cup baby spinach organic, de-stemmed
- 1 cup artichoke hearts
- 1 tsp lemon juice
- 1-2 tsp Old Bay Seasoning
- 1/2 tsp garlic powder organic
- 1/2 tsp onion powder
- 1/2 cup Panko Breadcrumbs divided
- 2 large Portobello Mushrooms rinsed, de-stemmed, cleaned
Instructions
- Preheat oven to 425 degrees. Add cashews, ACV, and water to food processor. Process until smooth and creamy.
- Add in spinach, artichokes, lemon juice, and seasonings and process until combined.
- Spoon stuffing into mushrooms. Add 1/4 cup Panko breadcrumbs on top of each mushrooms, add an extra dash of Old Bay Seasoning on top of each one for extra flavor.
- Place mushrooms on baking pan. Bake for 15-20 minutes on 425 degrees.
Notes
Make mini appetizers by using white button mushrooms instead, if desired.