Mexican Superfood Skillet Tapas Superfood Skillet & Spinach Stuffed Mushrooms

Serving Size 4

Prep Time 20 mins

Cook Time 20 mins

Difficulty Easy

Ingredients

Inspired by: My Kitchen Escapades

  • 1 tablespoon extra virgin olive oil
  • 12 medium portobello mushrooms
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • ½ package Nasoya Mexican Superfood Skillet
  • 2 cloves garlic
  • Stems from 12 of the mushrooms
  • 1/2 celery stalk, roughly chopped
  • 1/4 small onion, roughly chopped
  • 5 ounces frozen spinach, thawed and squeezed dry
  • 1/4 cup vegan Parmesan cheese

Preparation

  1. Preheat oven to 450 degrees and lightly grease a large rimmed baking sheet.
  2. Clean mushrooms with a barely damp towel and remove stems. Save 12 of them for the stuffing.
  3. Heat a large skillet over medium high heat. Add oil, the mushroom caps, salt, and pepper. Sauté caps 5-7 minutes until they are lightly browned and tender on the edges.
  4. Remove from the pan and place mushrooms on a clean towel, insides facing down towards to towel to allow excess moisture to drain away.
  5. Return pan to the heat and add Superfood Skillet. Cook and break it up into small pieces until warmed.
  6. While the Skillet cooks, place garlic, mushroom stems, celery, and onion in a food processor. Pulse just until it is chopped into small even pieces. Do not over chop. Add to the pan with the Skillet and sauté them for together for 3-5 minutes until vegetables soften. Transfer into a bowl.
  7. Add dry spinach and mix to combine. Add 1/3 cup cheese and toss just long enough to evenly distribute in the stuffing. Do not over mix.
  8. Place mushroom caps on baking sheet and use a small spoon to fill. Be sure the stuffing fills the whole inside of the cap and also piles on top of each mushroom. Sprinkle on remaining 2 tablespoons cheese then bake for 6-8 minutes until stuffing edges begin to crips and cheese melts. Serve immediately.

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