1 small onion, chopped
12 large mushrooms, stems removed and chopped
1 clove garlic (or more to taste), minced
1/2 teaspoon dried thyme
1/4 cup no-salt-added vegetable broth
5 ounces fresh spinach
2 tablespoons raw almond butter
1 tablespoon nutritional yeast
1/4 teaspoon black pepper, or to taste
Preheat oven to 350 degrees F.
In a large pan, heat 2-3 tablespoons of water and water sauté chopped onion for 2 minutes, add mushroom stems, garlic and thyme and continue to sauté until onions and mushrooms are tender, about 3 minutes.
Add mushroom caps to pan, along with vegetable broth, bring to a simmer and cook for 5 minutes.
Remove mushroom caps from pan and place on a lightly-oiled baking sheet.
Add spinach to onion mixture remaining in pan and heat until wilted.
Remove from heat and stir in almond butter, nutritional yeast and black pepper.
Fill mushroom caps with spinach/onion mixture and bake for 15-20 minutes or until golden brown.
Note: If desired, 1/2 cup of whole grain bread crumbs may be added to stuffing mixture.
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