Spinach Scramble Stuffed ‘Shrooms

Recipe courtesy of Kristina of Spabettie


These baby bella ‘shrooms are stuffed fresh veggie scramble with a bite of tangy goat cheese hidden inside – two or three makes a satisfying meal.

Yield: 6-8 pieces

dairy, egg, and gluten free, vegan


1/2 package extra firm tofu, drained and pressed
1 tablespoon tahini
1 teaspoon soy sauce (organic tamari gluten free)
1 teaspoon turmeric
1 1/2 – 2 tablespoons coconut oil, divided
1 small carrot, scrubbed and chopped
1 clove garlic, minced
3-4 small crimini mushrooms, sliced
large handful fresh baby spinach
6-8 baby portobello caps
4 tablespoons vegan goat cheese


Preheat oven to 300 degrees.

Crumble tofu into bite size pieces with a fork (or hands). Combine tahini, soy sauce and turmeric, mix into tofu and set aside to marinate.

Prep remaining ingredients – chop carrot, garlic, slice mushrooms. In skillet over medium heat, melt coconut oil. Add carrot, garlic, criminis and spinach, saute until softened. Add marinated tofu crumbles, combine and cook through.

To assemble: brush mushroom caps to clean, remove stems. Arrange on prepared (parchment) baking sheet, brush with coconut oil. Spoon a small dollop goat cheese into each mushroom cap, fill with scramble. Bake at 300 degrees for 10-15 minutes, until warmed through.

Spabettie is a blogger ambassador and participated in the #mushroommakeover 30 day weight loss challenge.


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