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Artichoke-Spinach Stuffed Mushrooms
Impress your guests with an elegant and tasty vegan appetizer. Mushrooms stuffed with spinach artichoke dip that’s great for the holidays and made without dairy.
| Servings | Prep Time |
| 6 people | 25 minutes |
| Cook Time |
| 25-30 minutes |
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|
Artichoke-Spinach Stuffed Mushrooms
Impress your guests with an elegant and tasty vegan appetizer. Mushrooms stuffed with spinach artichoke dip that’s great for the holidays and made without dairy.
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|
Ingredients
- 1/2 cup unsalted raw cashews
- 2 tablespoons nutritional yeast
- 1/4 cup bread crumbs
- 1 pound cremini mushrooms (stems removed)
- 1/2 recipe Baked Spinach Artichoke Dip
Instructions
- Preheat oven to 375°F. Line a baking sheet with parchment paper.
- Blend cashews in a blender until crumbly. Transfer to a small bowl and combine with nutritional yeast and bread crumbs.
- Stuff each mushroom cap with 1 1/2 tablespoons Spinach-Artichoke. Dip, mounding over the top of the mushroom. Place on the baking sheet.
- Bake, uncovered, for 25 to 30 minutes. About halfway through baking, remove and sprinkle on the cashew mixture. Return to the oven to finish cooking.
- Let cool for about 5 minutes before serving. Refrigerate leftovers in an airtight glass container for up to 4 days.
This recipe was printed from plantbasedcooking.com