Vegan Stuffed Mushrooms

"Easter spells out beauty, the rare beauty of new life." 

- S.D. Gordon

HAPPY SPRING/EASTER!!

Whether or not you celebrate Easter - Happy Spring to you!  The birds are starting to chirp, flowers are coming up & even though it's rainy & cloudy over here in Cali, I know that Summer is just around the corner & soon it'll be warming up!

Here's two great appetizer ideas if you still need some for your Spring/Easter Feast! - These were some good shrooms.  I borrowed and adapted this one from my new/old favorite "1,000 Vegan Recipes" I also found out that the author of this cook book has her own blog:) check it out!: www.VeganPlanet.blogspot.com

 Vegan and delicious, try some out for your own feast today or any day!

Vegan Stuffed Mushrooms

1.  Preheat the oven to 400 degrees F.  Wash off one package of white mushrooms & remove the stems.

In a large skillet heat up 1Tbsp. olive oil & cook up the mushroom caps for a minute or two.  Put aside in a greased baking pan to stuff:

2.  To make the filling: In the same skillet, add in all the chopped up mushroom stems & cook for a minute.   Add in one garlic clove & cook for another minute.  

3.  Now add in 2 cups fresh spinach leaves, 1/2 cup chopped walnuts, 1/2 cup chopped pecans, 1/4 cup corn flour, salt, & pepper.  Stir it up & cook for about 2 minutes:

4.  Stuff the caps with the delicious filling mixture:

5.  Bake for about 10 minutes  - until the centers are hot & cooked through.

ENjoy - we scarfed 'em down!! - Great for girls night!!

What's your favorite Easter/Spring tradition??  
How do you transition yourself into spring?