Recipe from Homemade Levity.
Spinach Stuffed Mushrooms
16 oz whole crimini or white button mushrooms,
1 t olive oil
1 garlic clove, minced
¼ c yellow onion, diced
¼ c dry white wine
2 T soy sauce
3 c baby spinach
2 T non-dairy cream cheese (I use Tofutti brand)
1 T nutritional yeast
⅛ t cayenne
¼ c red pepper, finely minced
optional garnish: chopped parsley
Preheat oven to 375.
Remove stems from mushrooms. Leave caps intact and chop stems.
Heat olive oil in a saute pan over medium heat. Add onion, garlic and mushroom stems and stir to combine. Stir in white wine and soy sauce, continuing to cook until vegetables become tender, about 3 minutes. Stir in baby spinach and cook until fully wilted.
Transfer vegetable mixture to a food processor. Add cream cheese, nutritional yeast and cayenne and blend to combine. Transfer to a bowl and stir in diced red pepper.
Set mushroom caps top side down (hole side up!) in a baking dish. Add a spoonful of the filling to each cap, mounding filling slightly over the top.
Bake 30 minutes.
Remove from the oven and serve hot. Garnish with fresh parsley, if you like.