Stuffed Mushrooms

Prep: 30 minutes Cook: 20 minutes


These also work great as an appetizer.


  • 40 medium to large mushrooms
  • 10 oz. package frozen spinach, thawed and chopped
  • 12.3 oz. package silken tofu
  • 1 package onion soup mix


Preheat oven to 350 degrees.

Clean the mushrooms and remove the stems. Set aside.

Squeeze the thawed spinach very dry and place in a large bowl.

Place the tofu in a food processor and process until smooth. Add to the spinach, then add the onion soup mix and stir well to combine.

Fill the mushroom caps with the spinach tofu mixture and place filled-side up on a baking sheet. Cover with parchment paper, then cover with aluminum foil. Bake for about 20 minutes, depending on the size of the mushrooms. Serve warm.

Hint: Place the mixture in a pastry bag and pipe the spinach-tofu mixture into the mushrooms to save time and also add a lovely appearance. Mushrooms should be fork tender when done, but not mushy. One onion soup mix that is available in most natural food stores is made by Simply Organics. It also makes a delicious dip for potatoes and raw vegetables when combined with a package of lite silken tofu. Place the tofu in a food processor or blender and process until very smooth. Transfer the tofu to a bowl and stir in the onion soup mix. Chill for several hours for the best flavor.