4 Ingredient Southwest Stuffed Button Mushrooms (Low Sodium, Plant-Based)
I think that as a food, mushrooms are pretty polarizing; either you love them, or you can’t stand them. I think the same can be said for spicy food, which is fine. Everybody has their own particular tastes.
But if you happen to be in the group that loves both mushrooms and spicy food, I think it’s safe to say you’re going to like this recipe.
It was all inspired by a trip to the grocery store. I already had a container of white button mushrooms in my cart, simply because I was in the mood for stuffed mushrooms—I could not possibly tell you where the craving came from, for the record.
But then I wandered into the freezer aisle and noticed this bag of Green Giant southwest style frozen vegetables, and thought that sounds pretty good, I think I’ll buy that.
The two brain cells that came up with this recipe must’ve rubbed together somewhere in the checkout lane: wait a minute, I could stuff the mushrooms with that!
And so now I am here to share the recipe with you. Because yes, it worked marvelously.
These stuffed mushrooms are:
- Perfect with hot sauce
- Cheesy
- Plant-powered
- A source of protein
- Great for an appetizer, snack or even a meal
- Only 4 ingredients
But don’t take my word for it. Make them next time your heart longs for stuffed mushrooms!
4 Ingredient Southwest Stuffed Button Mushrooms
Ingredients
- 10 oz white button mushrooms
- 2/3 cup Green Giant Simply Steam Salt-Free Mrs. Dash Southwest Chipotle Sweet Corn Blend
- 1/4 cup vegan cream cheese room temperature
- 2 tbsp nutritional yeast
- hot sauce if desired, low sodium if that's a concern
Instructions
- Preheat oven to 350F. Lightly spray a rimmed baking dish with cooking spray or a drizzle of oil.
- Destem and clean your mushrooms. I recommend taking a damp (not dripping wet) paper towel and rubbing it over the mushroom cap to remove any dirt. Discard stems (or use them in another recipe).
- Prepare the southwest veggie blend according to the package directions. You will only use 2/3 of a cup in this recipe.
- In a medium bowl, combine the veggie mix, vegan cream cheese and nutritional yeast until coated evenly. Place the mushrooms in your rimmed baking dish, then fill the mushroom cavities equally with the filling mixture.
- Bake at 350F for 20-25 minutes, until stuffing is warm throughout and mushrooms are soft. Top with a drizzle of hot sauce, if desired. Enjoy!
Want more plant-based fun? Join me over on Instagram @cjivegan! Until next time, peace 🙂
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They look great!!
Thanks!