Looking to serve up the tastiest appetizer at your sister’s baby shower? Fishing for compliments at a pot luck? Well, fish no more! These stuffed mushrooms are savory with a little bit of sweet earthiness. The coconut is subtle, but combined with the balsamic dribble it adds a candied flavor you’ll forever crave. They’re the tiniest bites of healthy delectability you’ll ever eat. (Makes 12 mushrooms)
1 tsp + 1 tbsp olive oil
¼ sweet onion
6 garlic cloves
3 large handfuls spinach
12 stuffing mushrooms
2 tbsp coconut shreds
½ tsp rubbed sage
1 tsp rosemary
pinch of cardamom
salt & pepper to taste
Preheat the oven to 325°.
Wipe down the mushrooms with a paper towel to remove any grime. Remove their stems and finely chop or mince along with the onion and garlic. Slice the spinach leaves in quarters. Set aside.
Brush the teaspoon of oil onto an aluminum-lined baking sheet. Place the mushrooms cap-side
down on the sheet and bake for 12 minutes.
Meanwhile, heat up the rest of the oil in a medium-size pan. Sauté the onion and mushrooms first, then add the garlic, coconut shreds, and spices. Fold in the spinach and cook until it’s wilted.
When the mushrooms are done, take them out and put the oven on broil. You may need to dispose of any oil build-up in the caps – use tongs to lift the mushrooms because they will be hot. With a small spoon, scoop the veggie filling into the caps, pressing down so you get the most filling you can (yeah, we’re fatasses). Top with your choice of vegan cheese. Broil for 2-3 minutes. Remove and brush the tops with balsamic vinegar. Serve warm.
*I used 2 Follow Your Heart provolone slices and ripped each one into 6 small slices for the caps. It tasted delicious, but this cheese doesn’t seem to like it when it’s directly exposed to heat – it tends to bubble and when you pull it from the oven, you have to squish the cheese down while applying the balsamic vinegar to get it to be “melty”. I imagine FYH Parmesan Shreds would melt better ;)