Ingredients
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Method
Remove the stems from the mushrooms, but save them. I like to use a melon baller to clear out lots of space for stuffing. Set the mushrooms aside for later.
Chop up the stems and add them to a skillet along with the red bell pepper, onion, and garlic. Sauté over medium-high heat for 3-5 minutes until tender, adding a splash of water or veggie stock along the way to keep from sticking.
Then add the vinegar, nutritional yeast, Zesty seasoning, and miso paste if using, along with another splash of water as needed. Stir well to combine and cook for another minute or so.
Next add the spinach a handful at a time and stir to allow it to wilt and mix in. Try to allow most of the moisture to cook off before moving on so our stuffing isn't too wet. Pour the contents of the pan into your food processor along with the white beans and pulse until well combined but still coarse.
Stuff the mushrooms and place them in a glass baking dish. I like to air fry these at 400°F for about 20-30 minutes or you can bake them at 400°F for about 40 minutes or until most of the mushroom juices have steamed out of the glass dish. Enjoy!
