Are you a stuffed mushroom lover?? These are soooo amazing! One bite will leave you going “are there more?” They have just the right amount of flavor, crunch, cheesy-ness, meaty-ness, need I say more? Try the recipe below for yourself and you’ll know what I mean! These are the perfect appetizer, brunch food, or whatever excuse you want to use to make them!!
Ingredients:
- 1/2 cup ground pork
- 1/8 cup diced onion
- 1/2 cup finely chopped fresh spinach
- 1 Tsp minced garlic
- 6-7 large mushrooms (Keep stems from 3 to chop and add into mixture)
- 1 tsp avocado oil
- 3 Tbsp vegan parmesan cheese (My favorite brand to use is Follow Your Heart)
- 1/4 cup shredded vegan (I used Field Roast Chao Creamy original)
- 2 Tbsp gluten free panko crumbs (for topping)
- pinch of each seasoning: paprika, Italian seasoning, parsley flake, salt & pepper
Instructions:
Wash and prepare mushrooms, then preheat your oven to 425°. In a skillet, sauté the diced onion until soft and add in the pork. When meat is about halfway cooked, add in the garlic, spinach, and diced mushroom stems. Season and add in shredded cheese and 2 Tbsp of the vegan parm. Mix well and now it’s time to stuff! Make sure each mushroom gets a heaping spoonful of filling and sprinkle with panko crumbs and the rest of the parm. Set mushrooms into greased small cast iron skillet and bake for about 15-20 minutes. When the tops are golden and the skillet is sizzling, remove them and ENJOY!!