béchamel sauce (using vegan butter and soy/almond milk) and some fresh salad.
12 oz Crimini mushrooms
2 cloves garlic, minced
1 medium onion, finely chopped
1 cup frozen spinach, thawed
Mushroom stems, finely chopped
2 tbsp olive oil
1/2 - 1 tsp crushed red pepper flakes (adjust to taste)
1 cup whole wheat bread crumbs
2 tsp nutritional yeast
1/2 - 1 tsp dried parsley (adjust to taste)
1 tbsp fresh parsley
Salt, to taste
Clean the mushrooms by rinsing them and patting them dry. Remove the mushroom stems and chop them finely.
In a pan, heat oil, add the minced garlic and onions and fry until onions are slightly golden brown. Now, add the spinach and mushroom stems. Cook until slightly done.
Add the crushed red pepper flakes, dried parsley, bread crumbs, nutritional yeast and salt. Cook for few minutes.
Fill each mushroom cap with the prepared stuffing. Preheat oven to 375° F. In a baking pan, spray some oil and place the mushrooms. Bake for 30-40 mins until the mushrooms are done. The mushrooms tend to get too brown if left for longer, so make sure you take them off appropriately.
Makes 16-18 mushrooms (depending on the package)