Spinach Stuffed Mushrooms – for a Vegan Thanksgiving Feast

This delicious Thanksgiving recipe is from  Vegan Fusion World Cuisine:

Spinach Stuffed Mushrooms

25 min prep / 20 min cooking / Makes 12 – 15 mushrooms

12-15 Stuffing mushrooms
1 recipe Lemon Herb Marinade (see below)
1 Tbl Olive oil
¼ C Shallots or onion, minced
½ C Cremini mushrooms, diced
1 large bunch Spinach, steamed & drained to yield ½ C
¼ C Tomato, chopped
1 tsp Basil, minced
1 tsp Italian parsley, minced
1 Tbl Nutritional yeast(optional)
¾ tsp soy sauce (optional)
½ tsp Mirin (optional)
½ tsp Garlic, minced
Pinch Crushed red pepper flakes
• Sea salt, to taste
• Black pepper, ground to taste
3 Tbl Bread crumbs for garnish
3 Tbl Pine nuts, toasted for garnish

1. Preheat oven to 375°. Wipe clean stuffing mushrooms, remove any stems and place in a shallow baking dish with Lemon Herb Marinade for 20 minutes or longer.
2. While mushrooms are marinating, place oil in a small sauté pan on medium high heat. Add shallots and cremini mushrooms and cook for 5 minutes, stirring frequently. Add tomatoes and spinach and cook for 3 minutes, stirring occasionally. Add remaining ingredients, except pine nuts and bread crumbs, mix well and remove from heat.
3. Spoon a small amount of mixture into each mushroom, top with breadcrumbs and pine nuts, bake until mushrooms are slightly soft, approximately 10 minutes. Be careful not to overcook.

Lemon Herb Marinade

1 C water
2 Tbl freshly squeezed lemon juice
1 Tbl soy sauce
1 Tbl minced Italian parsley

Combine all ingredients in a shallow dish and whisk well.

Mark Reinfeld, Author, Vegan Fusion World Cuisine: Healing Recipes and Timeless Wisdom from our Hearts to Yours & The Complete Idiot’s Guide to Eating Raw

 

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About Mark Reinfeld

Mark Reinfeld has been preparing inspired vegan and live food cuisine for over 15 years. He is the founding chef of Blossoming Lotus Restaurant, winner of Honolulu Advertiser's 'Ilima Award for 'Best Kaua'i Restaurant'. Mark received a Platinum Carrot Award given to Americas top 'trailblazing and innovative chefs'.His first book, Vegan Fusion World Cuisine has won 9 international awards including 'Cookbook of the Year', 'Best New Cookbook' and a Gourmand Award for 'Best Vegetarian Cookbook in the USA'. He is the coauthor of The 30-Minute Vegan and The Complete Idiots Guide to Eating Raw. Books Written: The 30-Minute Vegan, Vegan Fusion World Cuisine, The Complete Idiot's Guide to Eating Raw Websites: www.veganfusion.com - www.veganfusion.wordpress.com

Comments

  1. Sounds amazing! If I only had a kitchen bigger than most people's bread boxes… Ah, NYC life!

    😉

    Sidenote: my family worries every Thanksgiving, "What is Dave gonna eat?" Whereas they see "only" side dishes, I see a plethora of entrees. As usual, it's all about Perspective.

    Veganism rocks!

    -Dave

  2. I know Dave…so funny, right? Our friends are concerned about the same thing this year…oh my, what will the vegan/veggie eaters eat??? Last time I checked Thanksgiving dinner is chock full of scrumptious vegetables!

    These mushrooms look absolutely amazing!! YUMMY!!! Can't wait!

    Another funny observation…when ever I bring a vegan or vegetarian dish to pass or add to the buffet it always seems to be the first one gone…and the most liked, especially by the carnivores! The palette just knows good food…all the better that it's a compassionate choice, and good for you!

  3. Debra,

    Your dishes always disappear first because you are such a good cook! I'm lucky enough to eat your food everyday!

    Thanks for the recipe Mark. Looking forward to seeing all the Thanksgiving recipes this week.

  4. Yummy dishes as usual Mark.Debra,I've found being vegetarian all my life that people decide to eat vegetarian all of a sudden when it's about and often in work events I have to mark my vege labelled box! Perhaps people were always meant to be vege and just dont know it! Or some are perhaps plain greedy!:)

  5. The Spinach Stuffed Mushrooms recipe sounds delicious. I like that you can make them the day before Thanksgiving.

    Question: What is your recommended serving size per person? Do you have nutritional info, such as calories, fat, CHO, and sodium?

    Thanks in advance,

    Linda LaRue, RN MEd, ATC

  6. Hi Linda,

    I would say 1-3 mushrooms, depending on the size would be good as an appetizer. Sorry, we don't have the nutritional info available for this recipe. If CHO is cholesterol..its zero.(all vegan foods are zero in cholesterol 🙂

    The fat is mainly from the olive oil and the pine nuts. You can adjust the sodium levels by using a low sodium soy sauce and adding salt to taste,

    Happy holidays!

    Mark