Spinach Dip Stuffed Mushrooms (Nut Free)

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Spinach Dip Stuffed Mushrooms
By: The Jaroudi Family

Ingredients:
Filling:
1 cup plant milk, unsweetened
1 cup cooked cauliflower (100 g)
1 cup cooked white beans (175 g)
1 tsp lemon juice
1 tsp apple cider vinegar
3 Tbsp tapioca starch
3 Tbsp nutritional yeast
1 Tbsp white miso
1 Tbsp garlic powder
1 Tbsp onion powder

8 oz frozen spinach or 16 oz fresh spinach
24 oz mushrooms (white or baby Bella)

Directions:
1.) Remove stems from mushrooms. Place mushroom caps on a baking sheet.
2.) In a high-speed blender, combine all the filling ingredients and pulse until smooth.
3.) Pour the mixture into a medium stockpot and cook on medium-high. Add the frozen spinach broken up into smaller pieces or fresh spinach. Whisk constantly until the mixture comes to a simmer and has thickened.
4.) Remove from heat and let cool.
5.) Stuff spinach dip into each mushroom.
6.) Bake for 15 minutes at 350 degrees.
It can also be placed into a portobello mushroom!

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