A cozy recipe that’s perfect for this time of year, the gentle shift from summer to fall.
Ingredients:
• Mushrooms: Portobellos (any size)
• Filling: mushroom stems (chopped), 2 cups fresh spinach, 1–2 garlic cloves, 200 ml soy milk, 2 tbsp oat flour, ¼ grated nutmeg, 1 tsp salt, olive oil to cook
• Toppings: chopped nuts, fresh chives, and Vegaluxe blue cheese
Instructions:
1. Remove the stems from the mushrooms and finely chop them.
2. Place the mushroom caps in a preheated oven at 180 °C for 20 minutes.
3. For the filling: sauté the garlic and chopped stems, then add the spinach until wilted.
4. Stir in the soy milk, nutmeg, and oat flour. Simmer until the mixture thickens.
5. Fill the pre-baked mushroom caps with the mixture.
6. Return to the oven for another 5–10 minutes.
7. Finish with toppings: sprinkle chopped nuts, fresh chives, and a generous crumble of Vegaluxe blue cheese. Serve warm and enjoy!
