Spinach & Artichoke Stuffed Mushrooms
•24 large mushrooms, stems removed
•8 oz. (1 cup) vegan cream cheese (homemade or store bought)
•½ cup vegan mayonnaise
•1 x 10 oz. package frozen chopped spinach, thawed and squeezed dry
•1 x 14 oz. can artichoke hearts, drained, rinsed and chopped
•2 tablespoons nutritional yeast
•½ cup Daiya mozzarella shreds
•¾ teaspoon garlic powder
•¼ teaspoon onion powder
•⅛ teaspoon ground pepper
•¼ teaspoon sea salt
1. Preheat oven to 350°F.
2. Spray a large 9×13 baking dish with cooking spray. Arrange mushrooms in a single layer in the baking dish.
3. In a large bowl combine the remaining filling ingredients and stir well to combine.
4. Spoon the filling into each mushroom cap until nicely mounded.
5. Bake in preheated oven for 15 minutes until the filling bubbles a bit.