Mushroom Stuffed with Creamed Spinach

Mushroom Stuffed with Creamed Spinach



Raw vegan Mushroom Stuffed with Creamed Spinach

Filling, rich, creamy, and fully raw vegan. Enjoy our recipe for these sumptuous mushrooms as is, or warm right out of your dehydrator.

Serves 4-6



  • 1 lb. spinach chopped in food processor with “s” blade
  • 1 yellow squash shredded

For 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


Step 1: Blend ingredients for sauce thoroughly until creamy.

Step 2: Mix sauce in with spinach to desired texture.

Step 3: Wipe off and destem 8-12 baby Portobello or 4-6 Portobello mushrooms.

Step 4: Stuff or top mushrooms with spinach filling.

Step 5: Top with shredded yellow squash and serve.

View the recipe at Hippocrates

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