My Grandmother’s Creamed Spinach is a legendary staple on my family’s Thanksgiving table (and very non-vegan lol!). I tried my hardest to veganize her recipe and this is the closest I could get… Grandma’s recipe calls for cream of mushroom soup and since I clearly wasn’t using a canned dairy-based soup, I thought, why don’t I just put it in a mushroom? Voila! I hope you enjoy!
Creamed Spinach Stuffed Portobello Mushrooms
Makes 24 mushrooms
24 mushrooms, I used “stuffing” mushrooms which are medium size portobellos
3 tbsp. butter substitute like Earth Balance
1/2 onion, finely diced
2 garlic, diced
1 tbsp. flour
1 cup plain soy milk
1 1/2 lb fresh spinach, chopped
1/4 tsp. nutmeg
salt and pepper
Place the chopped spinach in a large frying pan. Do not turn on the heat. In a sauce pot, on medium heat, melt the butter and add the onion and garlic. Saute until the onion is soft and translucent. Add the flour and stir continuously until it becomes a paste like consistency and tan colored. Carefully add the soy milk, and nutmeg, and continue to stir continuously. When the flour is dissolved pour the sauce over the spinach in the frying pan. Turn the pan on medium heat and toss until the spinach has wilted.
Scoop the spinach mixture into the mushrooms and place on a cookie sheet. Bake at 350 for 15-20 minutes. Serve warm.