Stuffed mushrooms (vegan, gluten free)

Print

Stuffed Mushrooms (vegan, gluten free)

This simple dish is delightful as an appetizer or you can use the large portobello caps to create a main dish.

Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Author fabulouslyfighting

Ingredients

  • 1 8oz Baby Portobello Mushrooms whole, organic
  • 20 ea Lance gluten free crackers crushed
  • 1 package Frozen, chopped spinach organic, cooked and drained
  • 1 tsp Avocado oil
  • 1 tsp Smoked paprika
  • Salt and pepper to taste

Instructions

  1. Preheat the oven to 350 degrees F.  Combine the cooked and drained spinach, crushed crackers and paprika in a large bowl.  Season with salt and pepper to taste.

  2. Line a sheet pan with parchment paper and fill the mushrooms with the mixture, spacing them out over the tray.

  3. Drizzle avocado oil over the mushrooms and bake for 30 minutes.

Leave a Reply