Vegan Stuffed Mushroom Caps

I am happy to say I have finally managed to create incredible vegan stuffed mushroom caps packed all sorts of goodness for your body. They are packed with flavour, oozing with goodness, nutrient-dense, and the perfect hostess snack.

Total Time

15min

5.0

1 Ratings

Author: The Pure Life

Servings:

Ingredients

•

Medium Cremini Mushrooms

•

1/4 cup

White Rice , cooked

or Cooked Quinoa

•

2 handfuls

Fresh Spinach , roughly chopped

or Fresh Greens of Your Choice

•

1/4 cup

Daiya® Cheddar Cheese , shredded

•

1/4 cup

Walnuts , finely chopped

•

to taste

Ground Turmeric

•

to taste

Pink Himalayan Sea Salt

•

to taste

Ground Black Pepper

•

to taste

Olive Oil

Cooking Instructions

Wash and brush the Cremini Mushrooms (20) free of dirt. De-stem and coat them in a little Olive Oil (to taste) , and set them aside on a baking sheet.

Preheat the oven to 350 degrees F (180 degrees C).

Add the White Rice (1/4 cup) , Fresh Spinach (2 handfuls) , Daiya® Cheddar Cheese (1/4 cup) , Walnuts (1/4 cup) , Ground Turmeric (to taste) , Pink Himalayan Sea Salt (to taste) , and Ground Black Pepper (to taste) to a bowl.

Mix it well and then add 1 tablespoon into each mushroom cap.

Put the mushrooms in the oven and bake for about 15 to 20 minutes or until the cheese has melted nicely.

Serve warm, immediately.

Nutrition Per Serving

CALORIES

FAT

2.9 g

PROTEIN

1.8 g

CARBS

4.8 g