Mushroom Stuffed with Creamed Spinach

Stuffed Mushroom Pic By Andrés Jiménez 0036 1024X683


  • 1 lb. spinach chopped in food processor with “s” blade
  • 1 yellow squash shredded
  • For the sauce:
  • 1.5 oz. lemon juice 5 oz. water
  • 1.5 C. pine nuts (soaked and rinsed)
  • 1.5 cloves garlic
  • 1/2 T. kelp powder
  • 1 pinch cayenne
  • 1 Tsp. oregano


  1. Blend ingredients for sauce thoroughly until creamy.
  2. Mix sauce in with spinach to desired texture.
  3. Wipe off and destem 8-12 baby Portobello or 4-6 Portobello mushrooms.
  4. Stuff or top mushrooms with spinach filling.
  5. Top with shredded yellow squash and serve.
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Filling, rich, creamy, and fully raw vegan. Enjoy our recipe for these sumptuous mushrooms as is, or warm right out of your dehydrator.