Plant Based Stuffed Mushrooms with Spinach

Plant Based Stuffed Mushrooms with Spinach

Recipe by: Jen May
Prep Time: 20 minutes
Cook Time: 30 minutes
Servings: 14


  • 28 large mushrooms
  • 1 box (10 oz.) frozen chopped spinach, thawed and squeezed dry
  • ¾ cup grated Asiago cheese
  • ½ cup plain panko bread crumbs
  • ½ cup Maille® Dijon Originale mustard


  1. Preheat oven to 375°. Remove stems from mushrooms and finely chop, reserving 1 cup, (save any remaining for another use).
  2. Combine chopped stems with spinach, Asiago, bread crumbs and Maille® Dijon Originale mustard in large bowl.
  3. Arrange mushroom caps on baking sheet and evenly fill with filling. Bake 30 minutes or until mushrooms are golden and filling is hot.