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RECIPE
9 INGREDIENTS6 STEPS15MIN

Vegan Stuffed Mushroom Caps

5.0
1 Ratings

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The Pure Life

Hi, I'm Sisley. I share easy, plant-based recipes for the whole family and my favourite holistic lifestyle tips.
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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.
15MIN
Total Time

The Pure Life

Hi, I'm Sisley. I share easy, plant-based recipes for the whole family and my favourite holistic lifestyle tips.
GO TO BLOG

Ingredients

US / METRIC
Servings:
10
Serves 10
20
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
1/4 cup
Walnuts , finely chopped
to taste
Pink Himalayan Sea Salt
to taste

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Nutrition Per Serving

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CALORIES
51
FAT
2.9 g
PROTEIN
1.8 g
CARBS
4.8 g

Cooking Instructions

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Step 1
Wash and brush the Cremini Mushroom (20) free of dirt. De-stem and coat them in a little Olive Oil (to taste), and set them aside on a baking sheet.
Step 2
Preheat the oven to 350 degrees F (180 degrees C).
Step 3
Add the White Rice (1/4 cup), Fresh Spinach (2 handful), Daiya® Cheddar Cheese (1/4 cup), Walnut (1/4 cup), Ground Turmeric (to taste), Pink Himalayan Sea Salt (to taste), and Ground Black Pepper (to taste) to a bowl.
Step 4
Mix it well and then add 1 tablespoon into each mushroom cap.
Step 5
Put the mushrooms in the oven and bake for about 15 to 20 minutes or until the cheese has melted nicely.
Step 6
Serve warm, immediately.

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Nutrition Per Serving
Calories
51
% Daily Value*
Fat
2.9 g
4%
Saturated Fat
0.3 g
2%
Trans Fat
--
--
Cholesterol
0.4 mg
0%
Carbohydrates
4.8 g
2%
Fiber
0.5 g
2%
Sugars
0.3 g
--
Protein
1.8 g
4%
Sodium
44.2 mg
2%
Vitamin D
0.0 µg
0%
Calcium
29.3 mg
2%
Iron
0.5 mg
3%
Potassium
44.1 mg
1%
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