Greek-Style Vegan Stuffed Mushrooms {dairy free}

Step 1

Preheat oven to 375 degrees F.

Step 2

Gently clean the mushroom caps with a damp paper towel. Use a spoon to remove the stem and gills from the underside of the mushrooms.

Step 3

Spray mushroom caps with olive spray on both sides. Sprinkle liberally with salt and pepper. Place the mushrooms stem-side up on a baking sheet.

Step 4

Heat 1 tbsp olive oil in a large, non-stick pan over medium heat. Add onion and cook for 3-4 minutes, until softened. Add roasted red peppers, garlic, oregano, and dill. Cook for 2-3 minutes. Add the spinach and cook until wilted, about 2-3 more minutes. Stir in breadcrumbs and vegan feta cheese (if using). Cook for 1-2 minutes until heated through, and remove from heat.

Step 5

Spoon the filling into the four mushroom caps. Bake for 20-25 minutes, until mushrooms are softened and slightly browned.