Spinach Mushroom Pockets2016-02-06
- Yield : 12-ish
- Cook Time : 20m
You can fill these with pretty much anything. They get weird if you put the in the fridge as leftovers but if you pop them back in the oven they become yummy again! They make a great party food!
- 1 package of puff pastry
- 16 oz sliced mushrooms
- 2 bags of spinach (about 10 oz)
- 1.5 Tablespoons garlic, minced
- pinch salt
- 1 block of extra firm tofu (about 15 oz)- pressed or water squeezed out
- 1 teaspoon onion powder
- 1 teaspoon basil
- 1 teaspoon oregano
- pepper to taste
- 1/4 teaspoon salt
- 2.5 Tablespoons nutritional yeast
- 2 Tablespoons lemon juice
- 1 teaspoon mustard
- 1 Tablespoon non dairy milk
Thaw puff pastry on counter top for 30 minutes according to the package
in a large pot heat heat the mushrooms (no oil needed) and once they release a lot of their liquid, add 1.5 teaspoons of garlic and the spinach and place a lid on top. Watch it closely. Once it starts to wilt add a pinch of salt and mix it in then remove it from the heat and remove the lid.
Combine all other ingredients in a bowl and set aside.
Roll out the puff pastry a bit to get it thinner then cut into the shapes you want to fill. Fill with stuffing and pinch edges closed with a fork.
Cook according to the package (about 20 minutes)
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