large button mushrooms, stems removed
ounces vegan cream cheese
ounces frozen spinach, thawed, squeezed well to remove excess water
Salt and freshly ground black pepper
cup shredded vegan cheese
Preheat oven to 350 degrees F. Finely chop 10 of the mushroom stems and place in a large bowl. Set mushroom caps aside. Add cream cheese and spinach to bowl and stir well to combine. Season with salt and pepper. Place mushroom caps, bottom side up, on a large baking sheet. Use a spoon to fill caps with spinach-cheese filling. Bake for 12 minutes. Sprinkle top of mushrooms with shredded cheese. Bake for another 5 minutes. Transfer mushrooms to a stack of paper towels to absorb any moisture. Place on a platter and serve warm.