These Vegan Spinach and Almond Stuffed Mushrooms are a staple in my party appetizer repertoire. The combination of earthy mushrooms, savory spinach, and crunchy almonds is simply irresistible. I love serving them at dinner parties and family gatherings, and they always disappear within minutes. Plus, they’re easy to make and can be prepared ahead of time, making them the perfect stress-free appetizer option!
Number of Servings: 4
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Cuisine: Vegan
Ingredients:
- 12 large mushrooms, cleaned and stems removed
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 2 cups fresh spinach, chopped
- 1/4 cup almonds, chopped
- Salt and pepper, to taste
- 2 tablespoons nutritional yeast (optional)
- Fresh parsley, for garnish
Equipment/Utensils Required:
- Baking sheet
- Large skillet
- Mixing spoon
Preparation Steps:
- Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
- Heat olive oil in a large skillet over medium heat. Add chopped onion and garlic, and sauté until softened, about 3-4 minutes.
- Add chopped spinach to the skillet and cook until wilted, about 2-3 minutes.
- Remove the skillet from heat and stir in the chopped almonds. Season with salt, pepper, and nutritional yeast, if using.
- Fill each mushroom cap with the spinach and almond mixture and place them on the prepared baking sheet.
- Bake in the preheated oven for 15-20 minutes, or until the mushrooms are tender.
- Remove from the oven and garnish with fresh parsley before serving.
- Enjoy these Vegan Spinach and Almond Stuffed Mushrooms warm!
Nutritional Information (per serving):
- Calories: 87
- Total Fat: 5g
- Saturated Fat: 1g
- Carbohydrates: 8g
- Fiber: 3g
- Protein: 4g
Vitamins and Minerals (per serving):
- Vitamin A: 48%
- Vitamin C: 23%
- Iron: 9%
- Calcium: 3%
- Folate: 17%
Vegan Spinach and Almond Stuffed Mushrooms
These Vegan Spinach and Almond Stuffed Mushrooms are a staple in my party appetizer repertoire. The combination of earthy mushrooms, savory spinach, and crunchy almonds is simply irresistible. I love serving them at dinner parties and family gatherings, and they always disappear within minutes. Plus, they're easy to make and can be prepared ahead of time, making them the perfect stress-free appetizer option!
Ingredients
- 12 large mushrooms cleaned and stems removed
- 1 tablespoon olive oil
- 1 small onion finely chopped
- 2 cloves garlic minced
- 2 cups fresh spinach chopped
- 1/4 cup almonds chopped
- Salt and pepper to taste
- 2 tablespoons nutritional yeast optional
- Fresh parsley for garnish
Instructions
- Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
- Heat olive oil in a large skillet over medium heat. Add chopped onion and garlic, and sauté until softened, about 3-4 minutes.
- Add chopped spinach to the skillet and cook until wilted, about 2-3 minutes.
- Remove the skillet from heat and stir in the chopped almonds. Season with salt, pepper, and nutritional yeast, if using.
- Fill each mushroom cap with the spinach and almond mixture and place them on the prepared baking sheet.
- Bake in the preheated oven for 15-20 minutes, or until the mushrooms are tender.
- Remove from the oven and garnish with fresh parsley before serving.
- Enjoy these Vegan Spinach and Almond Stuffed Mushrooms warm!
Notes
Nutritional Information (per serving):
- Calories: 87
- Total Fat: 5g
- Saturated Fat: 1g
- Carbohydrates: 8g
- Fiber: 3g
- Protein: 4g
- Vitamin A: 48%
- Vitamin C: 23%
- Iron: 9%
- Calcium: 3%
- Folate: 17%
