Vegan Creamed Spinach-Stuffed Portobello Mushrooms Recipe
This veganized version of a classic creamed spinach recipe transforms the traditional creamy side dish into a delightful stuffing for medium-sized Portobello mushrooms. Combining sautéed onions, garlic, and a rich soy milk-based sauce with fresh spinach and nutmeg, these stuffed mushrooms are baked to perfection, making them a perfect savory appetizer or side dish suitable for holiday meals or everyday dinners.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 24 stuffed mushrooms 1x
- Category: Appetizer
- Method: Baking
- Cuisine: American
- Diet: Vegan
Ingredients
Scale
For the Creamed Spinach Stuffing
- 24 medium-sized stuffing Portobello mushrooms
- 3 tbsp butter substitute (such as Earth Balance)
- 1/2 onion, finely diced
- 2 garlic cloves, diced
- 1 tbsp flour
- 1 cup plain soy milk
- 1 1/2 lb fresh spinach, chopped
- 1/4 tsp nutmeg
- Salt and pepper to taste
Instructions
- Prepare the Spinach: Place the chopped fresh spinach in a large frying pan but do not turn on the heat yet.
- Sauté Aromatics: In a separate sauce pot over medium heat, melt the butter substitute. Add the finely diced onion and garlic, sautéing until the onion becomes soft and translucent, about 5 minutes.
- Make the Roux: Add the flour to the sautéed onions and garlic, stirring continuously to combine. Cook until the mixture forms a tan-colored paste, approximately 2-3 minutes.
- Add Soy Milk and Flavorings: Slowly pour the plain soy milk into the roux while stirring constantly to avoid lumps. Add the nutmeg, and continue stirring until the sauce is smooth and thickened.
- Combine Sauce and Spinach: Pour the prepared sauce over the spinach in the frying pan. Turn the heat to medium and toss the spinach mixture until it wilts and the sauce is evenly distributed, about 4-5 minutes. Season with salt and pepper to taste.
- Stuff the Mushrooms: Scoop the creamed spinach mixture generously into each Portobello mushroom cap, filling them evenly.
- Bake: Arrange the stuffed mushrooms on a cookie sheet and bake in a preheated oven at 350°F (175°C) for 15 to 20 minutes, or until the mushrooms are tender and the filling is heated through.
- Serve: Remove from the oven and serve warm as a delicious appetizer or side dish.
Notes
- You can substitute the butter substitute with vegan margarine or olive oil if preferred.
- For a gluten-free version, replace the all-purpose flour with a gluten-free flour blend.
- Adding nutritional yeast can enhance a cheesy flavor to the stuffing.
- Make sure to finely dice the onion and garlic to ensure even cooking and flavor distribution.
- Use fresh spinach for the best texture and flavor; frozen spinach is not recommended for this recipe.
- If using larger Portobello mushrooms, adjust the filling amount accordingly.
Keywords: creamed spinach, stuffed mushrooms, vegan appetizer, Thanksgiving side dish, Portobello mushrooms, spinach stuffing, dairy-free creamed spinach