Vegan Tofu Spinach Stuffed Mushrooms (Gluten-Free)
These Vegan Tofu Spinach Stuffed Mushrooms are filled with spinach and creamy tofu, for a delicious and healthy holiday appetizer.
Ingredients
- 24 Large Cremini Mushrooms
- 1 Medium Shallot chopped
- 2 Cloves Garlic minced
- 4 Ounces Frozen Chopped Spinach
- 1 Teaspoon Salt
- ½ Teaspoon Black Pepper
- 8 Ounces Silken Tofu
- ¼ Cup Nutritional Yeast
- ¼ Cup Gluten-Free Breadcrumbs
Instructions
- Preheat the oven to 400°F.
- Carefully remove mushrooms stems, keeping the mushroom caps intact. Discard half of the stems, and finely mince the other half.
- Add the minced mushroom stems to a skillet over medium heat, along with the shallot, garlic, spinach, salt, and pepper. Cook 5 minutes, until the mushrooms are soft and the spinach is warmed through.
- Add the tofu and nutritional yeast and stir to combine.
- Arrange the mushroom caps in a baking dish, cavity side up.
- Use a cookie scoop or spoon to scoop a tablespoon or so of the spinach tofu mixture into each mushroom cap.
- Sprinkle the stuffed mushrooms with the breadcrumbs.
- Bake for 20-25 minutes, until the mushrooms are soft. Then, turn the oven to broil and cook 5 minutes more until the breadcrumbs are golden brown. Serve immediately.
Nutrition
Calories: 21kcal | Carbohydrates: 3g | Protein: 1g | Fat: 0.5g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.05g | Cholesterol: 1mg | Sodium: 109mg | Potassium: 137mg | Fiber: 0.5g | Sugar: 1g | Vitamin A: 554IU | Vitamin C: 0.4mg | Calcium: 14mg | Iron: 0.3mg