Stuffed mushrooms (vegan, gluten free)


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


  • 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


  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.


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