A day or two ago I was truly in the temperament for stuffed mushrooms. They were stacked with bunches of cheddar and other undesirable things. However at this point I am dairy and egg free, those mushy mushrooms aren't an alternative.
I truly hadn't endeavored to make stuffed mushrooms since I changed my eating routine, since I sensed that I couldn't make a fair trade for Darryl's unique creation. Be that as it may, I ad libbed, and I'm content with the outcome! These veggie lover stuffed mushrooms are delectable.
These veggie lover stuffed mushrooms are loaded up with potatoes and spinach and finished with crunchy, rich breadcrumbs.
I filled these with a rich squashed potato and spinach blend and afterward finished them with rich breadcrumbs. The outcome was a delightful tidbit that would be ideal for your next gathering!
Also try our recipe Portobello Mushroom Bacon
An easy and healthy appetizer. These easy stuffed mushrooms are perfect for your next party! They're stuffed wtih potatoes and spinach and topped with buttery breadcrumbs.
Ingredients
- 12 white button mushrooms cleaned and stems removed
- 1 cup mashed potatoes
- 1/2 cup frozen chopped spinach thawed and drained
- 1/2 cup gluten free bread crumbs I made mine in the oven with leftover bread, or you can purchase them
- 2 Tablespoons melted vegan buttery spread
- 1/4 teaspoon garlic salt
- 1/8 teaspoon pepper
Instructions
- Preheat oven to 350 degrees. Put your mushroom caps on a foil lined cookie sheet for easy cleanup.
- Mix the mashed potatoes with the spinach and spoon into the mushroom caps.
- Mix the breadcrumbs with the melted buttery spread, garlic salt and pepper and pile on top of each mushroom.
- Bake at 350 for about 20 minutes. Keep an eye on them so the breadcrumbs don’t get too brown.
- Serve immediately.
Source : https://bit.ly/2R73Cmr
Read more our recipe Chili Lime Baked Shrimp Cups
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