Some of the best bites come in small packages, warm, savory and bursting with flavor. Stuffed mushrooms are one of those little treasures and they’re as simple as they are satisfying.
Here’s how to make them, plant-based and completely oil-free:
- Start with fresh mushroom caps and gently remove the stems.
- Finely mince onion, chop the spinach and cook them down together with the chopped stems until the excess water is gone. This creates a savory, hearty filling that won’t make your mushrooms watery.
- Fold in a scoop of creamy plant-based ricotta for a rich finish.
- Fill each cap with the mixture and if you’d like a little crisp on top, sprinkle with Panko breadcrumbs before baking.
- Bake until the mushrooms are tender and golden, transforming into irresistible little bites of comfort.
The result? A Friday favorite that’s wholesome, rich and so delicious you’ll wonder how something so simple could taste this good.
If you’d like my plant-based ricotta recipe, just hit reply and I’ll be happy to share it with you.
I started out over 10 years ago watching Forks Over Knives, decided to “try out” the plant-based meal plan and had shockingly incredible results. I’ve never turned back. I have lost nearly 50 pounds, and that is just one side effect that me, my family, friends and clients have experienced after making the change.
Having been an incredible cook my entire adult life, I started my own personal chef service, NuYu Nourish, to extend my help to others. I interned under a celebrity chef, became a celebrity chef myself and have been expanding my reach and goals ever since! My plan follows strictly and simply those of Dr. Mcdougall, Dr. T. Colin Campbell and Dr. Esselstyn.
