Dairy-Free Spinach and Artichoke Stuffed Mushrooms

Preheat oven to 375°F (190°C). Lightly grease a baking sheet.

Remove stems from mushrooms and finely chop them. Set aside.

Heat olive oil in a large skillet over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic and cook for another minute until fragrant.

Add chopped mushroom stems to the skillet and cook until softened, about 5 minutes.

Stir in spinach, artichoke hearts, dairy-free cream cheese alternative, nutritional yeast, lemon juice, oregano, basil, salt, and pepper. Mix well until everything is combined.

Spoon the spinach and artichoke mixture into the mushroom caps, filling them generously.

Arrange the stuffed mushrooms on the prepared baking sheet.

If using, sprinkle dairy-free parmesan alternative over the top of the mushrooms.

Bake for 20-25 minutes, or until the mushrooms are tender and the filling is heated through and lightly browned.

Let cool slightly before serving.