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
Servings Prep Time
6 people 25 minutes
Cook Time
25-30 minutes
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
Servings Prep Time
6 people 25 minutes
Cook Time
25-30 minutes
Ingredients
Instructions
  1. Preheat oven to 375°F. Line a baking sheet with parchment paper.
  2. Blend cashews in a blender until crumbly. Transfer to a small bowl and combine with nutritional yeast and bread crumbs.
  3. Stuff each mushroom cap with 1 1/2 tablespoons Spinach-Artichoke. Dip, mounding over the top of the mushroom. Place on the baking sheet.
  4. 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.
  5. 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