/gheeː peaː teaː/
Servings: 4 | 45 minutes | 200 kcal
One day, while brainstorming for a new vegan recipe, I ended up with a batch of vegan spinach and artichoke dip and mushrooms. Instead of serving them separately, I got a crazy idea to stuff the mushrooms with the dip. The result was so delicious, I knew I had to share it!
Ingredients
- 200 grams spinach
- 200 grams artichokes
- 1 cups vegan cream cheese
- 3 pieces garlic
- 12 pieces mushrooms
- 2 teaspoons olive oil
- 1 teaspoons salt
- 1 teaspoons black pepper
Instructions
- Preheat your oven to 350°F (175°C).
- Clean the mushrooms and remove the stems. Arrange them on a baking sheet.
- In a pan, sauté the spinach, artichokes, and minced garlic in olive oil until the spinach wilts.
- In a large bowl, mix together the sautéed vegetables, vegan cream cheese, salt, and pepper.
- Stuff each mushroom with a generous spoonful of the spinach and artichoke mixture.
- Bake for 20 minutes, or until the mushrooms are tender and the stuffing is heated through.
- Serve the stuffed mushrooms warm and enjoy!