You guys!!! Things just got real. These Vegan Stuffed Mushroom Caps are amazing.
When Organic Girl and I teamed up for a recipe post, I had to jump on this opportunity and make something that wasn’t just a salad. My Mom makes stuffed mushroom caps every time she has company over, so these remind me of my childhood and how I learned to love mushrooms. Hers were elegantly stuffed with fancy cheeses and cream, so over the years I decided my body just could not eat those anymore. I am happy to say I have finally managed to create incredible vegan stuffed mushroom caps packed all sorts of goodness for your body.
- packed with flavour
- oozing with goodness
- the perfect hostess snack
Organic Girl Greens are my fav greens because they are pesticide-free, they have a fast delivery system which ensures fresh greens packed with nutrients and their packaging is 100% recyclable. What more could you ask for?
- About 20 medium sized crimini mushrooms, white or brown.
- 1/4 cup of cooked rice or quinoa
- 2 large handfuls of Organic Girl greens of your choice - I used Super Spinach! Roughly chopped.
- 1/4 cup of shredded Daiya cheese block. You can substitute this for Minimalist Baker vegan cashew "parmesan" or nutritional yeast. The Daiya melts nicely.
- 1/4 cup of finely chopped walnuts
- A pinch of turmeric, himalayan salt and pepper.
- Wash and brush the mushrooms free of dirt. De-stem and coat them in a little olive oil and set them aside on a baking sheet. Preheat the oven to 350F.
- Add the rice, Organic Girl greens, shredded Daiya cheese or alternative, walnuts and spices to a bowl. Mix it well and then add 1 tbsp. into each mushroom cap.
- Put the mushrooms in the oven and bake for about 15-20 minutes or until the cheese has melted nicely. Serve warm, immediately.