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- 1 lb large cremini mushrooms
- 1 shallot
- 2 garlic cloves
- 2 tbsp olive oil
- Salt and pepper
- 2 oz baby spinach
- ½ cup panko breadcrumbs
- 2 oz Treeline Cashew Cheese (any flavor, we like herb-garlic)
Preheat the oven to 375°F. Wipe the mushrooms clean with a damp paper towel. Remove and finely chop the mushroom stems. Peel and mince the shallot. Peel and mince the garlic.
Place a large oven safe skillet over medium-high heat with 2 tbsp olive oil. Add the mushroom stems, shallot, garlic, and a pinch of salt and pepper and cook until softened, about 3 minutes. Add the spinach and cook until wilted, about 1 minute. Add the breadcrumbs and cook, stirring frequently, until lightly toasted, about 3 to 4 minutes. Transfer the stuffing to a bowl.
Place a heaping teaspoon of cashew cheese into each of the mushrooms. Stuff them with the spinach breadcrumbs and transfer to an oven safe skillet or cast iron pan. Bake until golden brown on the top, about 15 to 20 minutes. Optionally, serve with chopped parsley and lemon wedges.