Prep Time: 15 min, Cook Time: 22 min
Servings: 2-4

For the mushrooms
4-5 portobello mushrooms
1 leek, chopped
2 garlic cloves, minced
2 tsp olive oil
1 tsp A Spice Affair’s Maple & Pepper Seasoning + more for sprinkling
1 cup baby spinach, chopped
2 tbsp parmesan cheese + more for topping (may replace with vegan option)
2 green onions, chopped
2 tbsp breadcrumbs
Pinch of Pink Himalayan Salt (optional)

For the Dressing
¼ cup olive oil
1/8 cup tahini
1 tbsp maple syrup


  1. Preheat Oven to 350F
  1. Clean mushroom caps, removing stems and gills. Keep stems aside. 
  1. Season mushroom with Maple & Pepper and a pinch of Pink Himalayan Salt and place gill side up on baking sheet.
    Bake 12 minutes or until tender. Drain liquid. 
  1. Heat skillet over medium heat and add olive oil. Sauté leeks, mushroom stems and garlic until leeks have softened. Add Maple & Pepper Seasoning. Add spinach and cook until wilted. Remove from heat and let cool. 
  1. Add cheese, green onions and breadcrumbs to spinach mixture and combine well. 
  1. Fill mushrooms with spinach mixture. Sprinkle with extra parmesan and Maple & Pepper Seasoning. Bake another 10 minutes until cheese begins to brown slightly.
  1. While mushrooms finish cooking, combine dressing mixture. Drizzle over stuffed mushrooms.  

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