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Garlicky stuffed mushroom caps

Illustration A: If the caps are too small cut the top straight across

Illustration B : Cut mushroom caps in baking dish

Illustration C: Uncooked garlicky mushroom caps

We are big fans of all mushrooms in this house. Little g loves them raw and I will often find her in the veggie aisle with a half eaten mushroom in her hand.

These morsels can be used as a side dish or an appetizer. I often fill portobellos and use them as the main with veggies and rice/potatoes.

This is a simple, creamy filling which can be used with button mushrooms or portobellos.


  1. 12 large button mushrooms
  2. 3 spring onions
  3. 2 cloves of minced garlic
  4. 1/4 tsp salt
  5. 1/2 tsp pepper
  6. 2 TBS oil for frying
  7. 1/4 cup of vegan milk
  8. 2 TBS flour ( for thickening)
  9. 3-5 shredded spinach leaves ( on these ones I used the silver beet I was gifted last week)

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  1. Heat oven to 175 c/347 f
  2. Take the stems out of the button mushrooms and put aside.
  3. If the mushrooms are small in the middle cut the tops straight across ( see illustration A).
  4. Place the mushrooms in a baking dish ( see illustration B).
  5. Dice the mushroom tops ( if you chose to cut them across) and the stems. If you did cut the tops off the mushrooms there may be too much mushroom with the stems and the mushrooms.
  6. If this is the case discard the stems. If only using the stems keep them and dice them.
  7. Place the oil in a pan and fry the garlic, diced mushroom tops/stems and spring onions until soft and fragrant.
  8. Add salt and pepper.
  9. Stir in the flour and mix it around. The mixture will be a little lumpy.
  10. Keep stirring as you gradually pour in the milk. Let is start to thicken.
  11. At this stage add the spinach into the mixture until the spinach wilts.
  12. Take off stove top and spoon onto mushroom caps.
  13. Place in oven for approximately 20 minutes until mushrooms are cooked.

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