Greek Style Vegan Stuffed Mushrooms Dairy Free Recipes

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GREEK-STYLE VEGAN STUFFED MUSHROOMS {DAIRY FREE}



Greek-Style Vegan Stuffed Mushrooms {dairy free} image

These Greek-style vegan stuffed mushrooms are packed with that Mediterranean flavor you love! And they're perfect as a main dish or as a side to share!

Provided by Delicious Everyday

Categories     Appetizer     Main Course     Side Dish

Time 45m

Number Of Ingredients 14

4 large portobello mushroom caps
1 cup panko bread crumbs
2 garlic cloves (peeled and mined)
4 oz baby spinach (fresh, chopped)
1 small onion (peeled and diced)
½ cup crumbled vegan feta cheese (optional)
¼ cup roasted red peppers (diced (jarred type))
1 tsp dried oregano
1 tsp dried dill
Olive oil spray
1 tbsp olive oil
1 lemon (optional)
fresh parsley (optional)
Salt and pepper (to taste)

Steps:

  • Preheat oven to 375 degrees F.
  • Gently clean the mushroom caps with a damp paper towel. Use a spoon to remove the stem and gills from the underside of the mushrooms.
  • Spray mushroom caps with olive spray on both sides. Sprinkle liberally with salt and pepper. Place the mushrooms stem-side up on a baking sheet.
  • Heat 1 tbsp olive oil in a large, non-stick pan over medium heat. Add onion and cook for 3-4 minutes, until softened. Add roasted red peppers, garlic, oregano, and dill. Cook for 2-3 minutes. Add the spinach and cook until wilted, about 2-3 more minutes. Stir in breadcrumbs and vegan feta cheese (if using). Cook for 1-2 minutes until heated through, and remove from heat.
  • Spoon the filling into the four mushroom caps. Bake for 20-25 minutes, until mushrooms are softened and slightly browned.

Nutrition Facts : Calories 165 kcal, Carbohydrate 22 g, Protein 8 g, Fat 6 g, Sodium 263 mg, Fiber 4 g, Sugar 5 g, ServingSize 1 serving

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