Egg-Free Spinach and Ricotta Stuffed Mushrooms

Ingredients

• 12 large Large Cremini Mushrooms
• 2 tablespoons Olive Oil
• about 142 g Spinach
• 1 cup Dairy-Free Ricotta Cheese
• 2 cloves Garlic
• 1/4 cup Breadcrumbs
• 2 tablespoons Nutritional Yeast
• 1/2 teaspoon Dried Oregano
• 1/4 teaspoon Salt
• 1/4 teaspoon Black Pepper

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Preheat oven to 190°C.
2. 2Remove the stems from the mushrooms and set aside. Clean the mushroom caps with a damp cloth.
3. 3Heat olive oil in a skillet over medium heat. Add the chopped spinach and cook until wilted, about 3-5 minutes.
4. 4In a bowl, combine the wilted spinach, dairy-free ricotta cheese, minced garlic, breadcrumbs, nutritional yeast, oregano, salt, and pepper.
5. 5Spoon the spinach and ricotta mixture into the mushroom caps.
6. 6Place the stuffed mushrooms on a baking sheet.
7. 7Bake for 25-30 minutes, or until the mushrooms are tender and the filling is golden brown.
8. 8Let cool slightly before serving.

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