Plant Based Stuffed Mushrooms

As the weather turns cooler and leaves start to change, it’s time to savor the hearty flavors of fall.

Plant Based Stuffed Mushrooms are a delightful autumn appetizer that combines the earthy richness of mushrooms with the wholesome goodness of quinoa and spinach.

Showcasing the versatility of plant-based ingredients and provide a satisfying, nutrient-packed appetizer option that’s as delicious as it is nourishing.

September is Mushroom Month!

As the calendar turns to September, we welcome the arrival of a truly enchanting month – Mushroom Month!

A celebration of these remarkable fungi, offering a chance to explore their culinary, medicinal, and ecological wonders.

Whether you’re a seasoned mycophile or simply curious about the world of mushrooms.

Experience the magic and mystery that mushrooms bring to our lives!

Join us in paying tribute to the fascinating and delicious world of fungi with our Plant Based Stuffed Mushroom Recipe.

Be sure to sign up for your > Free 12 Tips Food Guide <

Plant Based Stuffed Mushrooms

Plantaful Life Team

These stuffed mushrooms are a wonderful choice for your Whole Food Plant based diet, offering a burst of flavor and a satisfying bite in every mouthful.

Print Recipe Pin Recipe

Prep Time 10

Cook Time 25

Resting Time from Oven 5

Total Time 40

Course Appetizer

Cuisine American

Servings 4

Calories 90 kcal

Equipment

1 Baking Paper Lined Sheet Pan
1 Sharp Knife Fine Chopping
1 Mixing Bowl

Ingredients

Main Ingredients

12 Large Button Mushrooms Cleaned and Stems removed.
1/2 Cup Cooked Quinoa
1/2 Cup Spinach Chopped
1/2 Cup Onions Finely Chopped
1/2 Cup Bell Peppers Yellow and Red
1/4 Cup Sun Dried Tomatoes
3 Cloves Garlic
2 TBSP Nutritional Yeast
Cayanne Pepper To taste
2 TBSP Tamari and Water Mixed For Brushing

Instructions

Preheat your oven to 375°F (190°C).
In a skillet over medium heat, add a touch of tamari and sauté the chopped mushroom stems, onion, garlic, bell peppers and sun-dried tomatoes until softened and fragrant.
In a mixing bowl, combine the sautéed mixture with the cooked quinoa, chopped spinach, nutritional yeast, and season with cayenne pepper to taste. Mix until all ingredients are well combined.
Brush the mushroom caps lightly with tamari and water mixture and place them on a baking sheet.
Fill each mushroom cap with the quinoa and spinach mixture, gently pressing it down.
Bake in the preheated oven for 20-25 minutes, or until the mushrooms are tender and slightly golden.
Remove from the oven and let them cool slightly before serving.
Garnish with fresh herbs and a sprinkle of nutritional yeast

Notes

Calories per serving (3 stuffed mushrooms) Approximately 90 calories

Keyword spinach and quinoa stuffed mushrooms

Conclusion

In closing, These Plant Based Stuffed Mushrooms with Quinoa and Spinach are a true celebration of the flavors and colors of fall.

Whether you’re planning a cozy evening in or hosting a gathering with loved ones, these hearty and wholesome stuffed mushrooms are sure to be a crowd-pleaser.

Additionally, they showcase the versatility of plant-based ingredients and provide a satisfying, nutrient-packed appetizer option that’s as delicious as it is nourishing.

Enjoy the crisp air and autumn vibes with these delectable Plant Based Stuffed Mushrooms that embody the essence of the season!

Cheers,

Plantaful Life Team

plantafullife.com

Disclaimer: The information shared in this blog post and on our website is for educational and informational purposes only. We are here to inspire and support you on your plant-based journey. However, always prioritize your health and consult with your trusted healthcare provider for personalized advice. By using our website, you acknowledge and agree that you have read and understood this medical disclaimer. You acknowledge the significance of seeking professional medical advice for your specific health needs.