Ingredients

The following ingredients have 20 Servings
  • 20 white button mushrooms
  • 3 Yukon Gold Potatoes (peeled and cut into chunks)
  • 3 Tablespoons vegan buttery spread
  • 3 Tablespoons unsweetened coconut milk
  • 1/2 cup frozen chopped spinach (thawed and drained)
  • 1 1/4 Tablespoons curry powder
  • 1 teaspoon Garam Masala
  • 1/4 teaspoon turmeric
  • 1 teaspoon sea salt
  • 1/3 teaspoon pepper

Instruction

  • Preheat the oven to 350 degrees. Grease a rimmed baking sheet with a little olive oil.
  • Wash the mushrooms and remove the stems. Place them on the baking sheet and bake at 350 degrees for about 30 minutes.
  • While the mushrooms bake, boil the potatoes until tender, about 20 minutes.
  • Drain the potatoes, then add the vegan buttery spread, coconut milk, and spices. Use a potato masher or a hand blender to mix until smooth and creamy. Add the spinach and stir until heated through.
  • Remove the mushrooms from the oven and drain off the excess juice from each mushroom cap. Set the oven to 450 degrees.
  • Fill each mushroom cap with the potato mixture. You may not use all the potato mixture depending on how large the mushrooms are.
  • Place the filled mushrooms back in the oven for about 5 minutes to heat them through.
  • Let cool for a minute before moving the mushrooms to a serving tray.