"I don't think America will have really made it until we have our own salad dressing. Until then we're stuck behind the French, Italians, Russians and Caesarians."--Pat McNelis

Spinach Stuffed Mushrooms (vegan) Recipe

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This recipe for Spinach Stuffed Mushrooms (vegan), by , is from Healthy Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
0 Pts - Serves 24
Added: Tuesday, November 22, 2005

Category:
Category:

Ingredients:  
Ingredients:  
24 large mushrooms -- white
1/4 C chopped shallots -- or onion
2 cloves garlic -- chopped
10 oz chopped spinach -- thawed and drained
2 Tbs balsamic vinegar
1 Tbs italian seasoning
1/4 C water2 Tbs balsamic vinegar
1 Tbs italian seasoning
1/4 C water

Directions:
Directions:
Wash mushrooms and carefully remove stems. Lay out caps on nonstick jelly-roll pan and pop in oven for 5-10 minutes to dry out and cook slightly. Set caps aside. Chop the mushroom stems finely. SautÚ shallots, garlic, and balsamic vinegar in small saucepan. When onions start to turn translucent add mushroom stems, water, and seasoning. Cook a few minutes.Add spinach and cook till water is almost all evaporated. Mound the spinach mixture onto the mushroom caps, pressing it into the caps. Lower oven heat to 300-350║ and bake for 10-15 minutes until hot and mushroom caps are cooked.

 

 

 

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