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.
- 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
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.
Line a sheet pan with parchment paper and fill the mushrooms with the mixture, spacing them out over the tray.
Drizzle avocado oil over the mushrooms and bake for 30 minutes.