Fructose Free Vegan Spinach Stuffed Mushrooms
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Learn more →Ingredients
4 servings
- 12 large cremini or baby bella mushrooms (about 1.5 inches wide), stems removed and reserved
- 2 tbsp olive oil, divided
- ¼ tsp salt, plus more to taste
- ¼ tsp black pepper, plus more to taste
- 3 cloves garlic, minced
- 5 oz fresh baby spinach
- ¼ cup sun-dried tomatoes (oil-packed), drained and finely chopped
Ingredient noteSun-dried tomatoes concentrate the fruit's fructose, which a low fructose diet limits; the small amount used here (about a tablespoon or less per serving) keeps the fructose load low, so it is likely Low Fructose. If you prefer to always avoid sun-dried tomato, please tap it and change its rating to Red.
- ½ tsp dried oregano
- ¼ tsp red pepper flakes (optional)
- 3 tbsp nutritional yeast
- 2 tbsp panko breadcrumbs
For serving
- 1 tbsp fresh parsley, finely chopped (optional)
Instructions
- 1
Preheat the oven to 400°F (205°C). Line a large baking sheet with parchment paper or lightly brush it with olive oil.
- 2
Finely chop the reserved mushroom stems. Brush the mushroom caps all over with 1 tbsp of the olive oil and season with a pinch of salt and pepper. Arrange them gill-side up on the prepared baking sheet.
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