Veggie Stuffed Mushrooms



  • 15 medium-size cremini mushrooms, stems removed (save stems)
  • 1/2 tablespoon olive oil
  • 1/4 cup finely chopped sweet onion
  • 1/4 cup finely chopped mushroom stems
  • 1/3 cup roasted red peppers
  • 5 oz frozen spinach, thawed and excess fluid squeezed out
  • 1-1 1/2 tablespoon nutritional yeast
  • Sea salt and pepper to taste
  • Balsamic reduction for drizzling (optional)


  1. Preheat oven to 375 degrees F. In a skillet, over medium heat, sauté onions and mushrooms stems with olive oil for 8-10 minutes or until onions are translucent. Add roasted red peppers and spinach and heat another 2-3 minutes. Remove from heat and stir in nutritional yeast. Add sea salt and pepper to taste. Dividing evenly, fill mushroom caps with veggie mix. Bake for 25-30 minutes. Drizzle with balsamic reduction before serving if desired.


from the NSM Nutrition Team recipe box

dairy-free, gluten-free, paleo-friendly, vegan