I like mushrooms! This recipe for stuffed mushrooms makes an elegant presentation at a party or special occasion. One of the best things is that it is easy to make!
2 tbsp. olive oil
1 large onion, diced
600 gr. fresh mushrooms, stems removed and finely chopped, caps remain intact
600 gr. frozen chopped spinach, thawed but undrained
8-10 sundried tomatoes
1 ¼ dl. cornstarch
5 dl. soy milk, unsweetened
½ package Oatly Sour Cream
2 tsp. salt
1 tsp. vegetable seasoning
Preheat the oven to 175°C. Prepare a baking sheet with parchment paper.
Heat the olive oil. Sauté the onions until translucent. Add the mushroom stalks; continue sautéing until soft (about 4 minutes). Add the spinach and tomatoes.
Separately, mix the cornstarch and soy milk until well blended. Add to the spinach mixture. Add the salt and vegetable seasoning. Bring to a boil to thicken.
Pour in Oatly sour cream, and cook until completely melted. Leave to cool.
Place mushroom caps with trunk up, on baking sheet. Divide the filling evenly among the mushrooms. There can be leftover filling. Bake in the oven for about 20 minutes until they are soft and juicy.
Spray a little oil on the mushrooms before putting them in the oven.