Dairy-Free Spinach Stuffed Portobello Mushrooms Recipe (Vegan Option)

Step 1

Preheat your oven to 350°F.

Step 2

Lay the pine nuts on a baking sheet and bake for 3 to 4 minutes, until just beginning to color. Keep a close eye to avoid burning.

Step 3

Heat 1 tablespoon oil in a large saucepan over medium heat. Add the shallots and bacon and fry until soft, about 5 minutes. Add the spinach leaves, cover the pan and cook for 1 to 2 minutes, until the leaves wilt.

Step 4

Place the cooked spinach mixture between two plates and squeeze out as much water as you can. Chop the cooked spinach roughly and place it in a medium bowl. Add the toasted pine nuts, ¼ cup breadcrumbs, nutmeg, salt, and pepper and stir to combine. Divide the spinach mixture between the mushrooms.

Step 5

In a small bowl, toss the remaining ¼ cup breadcrumbs with the remaining 1 tablespoon oil. Sprinkle the oiled breadcrumbs over the filling.

Step 6

Place the stuffed mushrooms on a lightly greased baking sheet and bake for 20 minutes.