Tuesday, May 29, 2012

Stuffed Mushrooms!

I made these yummy shrooms over the weekend for CrossFit Instinct's 2 year anniversary party!  It's paleo, vegan, and gluten free :) This recipe was modified from Cleen Green Simple

 There was quite a bit of leftover "filling" and it actually made for a really good raw dip or  spread to use on sandwiches! I will most definitely be making it again.

Spinach & Walnut Stuffed Shrooms
  • 8 oz (about 20) baby bella mushrooms.
  • 1/4 cup balsamic vinegar 
  • 1/2 red bell pepper
  • 1 1/2 cups raw spinach
  • 1/2 c. raw walnuts
  • 2 cloves garlic
  • 1/3 of a small onion
  • 1/2 tbs coconut oil (you could use olive oil if making a raw spread).
  • 1/2 tsp salt
  • Black pepper to taste


  1. Preheat oven to 400 degrees. In a food processor or blender, combine all ingredients except mushrooms and balsamic vinegar and blend until smooth. Wash mushrooms, carefully remove stems to create a pocket for the filling, and brush with balsamic vinegar. Evenly fill mushrooms with spinach and walnut stuffing.
  2. Place stuffed mushrooms on a baking sheet and bake for about 15 minutes, or until mushrooms have softened and released their moisture. Remove from oven, carefully use tongs or a spatula to transfer mushrooms to serving dish.
Next time I make this I may try adding some vegan cheese to the filling and see how it turns out!

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