-
20
minPrep Time -
25
minCook Time -
45
minReady in -
perYield -
180
calCalories
Recipe Overview
- Author’s name:Vegor
- Recipe type:Savory
- Allergens:
- Seasons:
- Cuisines:
- Courses:
Recipe Description
These Vegan Spinach and Ricotta Stuffed Mushrooms marry the earthy flavors of fresh mushrooms with a creamy, herb-infused vegan ricotta that is both delightful and nourishing. The dish is a symphony of textures and tastes — the tender mushrooms provide a perfect base for the rich, savory filling, which bursts with the vibrant taste of spinach and the creaminess of plant-based ricotta. Ideal for any occasion, these stuffed mushrooms make an elegant appetizer that is deceptively easy to prepare, offering both culinary satisfaction and a health-conscious choice for your next gathering. Impress your guests with this delectable vegan treat that is both wholesome and indulgent, a testament to the versatility of plant-based dining.
Ingredients
- 2 cups fresh spinach
- 1 cup vegan ricotta cheese
- 3 cloves garlic, minced
- 1 tablespoon olive oil
- 1 tablespoon nutritional yeast
- Salt and pepper to taste
- 1 teaspoon lemon juice
- 1/4 teaspoon nutmeg
Steps:
- Preheat oven to 375°F (190°C).
- Clean mushrooms and remove stems.
- Heat olive oil in a pan over medium heat.
- Add garlic and sauté for 1 minute.
- Add spinach and cook until wilted.
- Stuff mushrooms with the mixture.
- Place mushrooms on a baking sheet.
- Bake for 20-25 minutes or until mushrooms are tender.
- Serve warm.
Similar recipes that you might like:
Zucchini Fritters
Crispy on the outside and tender on the inside, these zucchini fritters are a delightful way to enjoy summer squash
Imam Bayildi
Savor the essence of Mediterranean cuisine with this exquisite Imam Bayildi, a sumptuous vegan dish where eggplants are lavishly stuffed with a spiced tomato and onion blend, all bathed in a rich, olive oil sauce.
Leave a Reply
You must be logged in to post a comment.
Appetizer, Dairy-Free, Dinner, Fall, Holidays and Events, Mediterranean | No Comments » on Vegan Spinach and Ricotta Stuffed Mushrooms