Creamy Vegan Stuffed Mushroom Dip

Updated: Dec 25, 2020

This addicting plant-based dip is as nutrient dense as it is delicious and makes a perfect alternative to traditional dairy based spinach dips!


MUSHROOMS contain, selenium, which acts as a powerful antioxidant and has been shown to protect cells from damage caused by states of oxidative stress.

ONIONS contain Vitamin B, which has been shown to help balance your metabolism.


BABY KALE is an exceptional source of Vitamin K, which has been shown to play an essential role in heart health.


Creamy Stuffed Mushroom Dip



INGREDIENTS


6 cups baby bella mushrooms, sliced

4 cups sweet onion, peeled, 1/4" slice

4 cups butter beans, cooked

10 oz baby kale

6 tbsp coconut oil

1/4 cup garlic, peeled & crushed

1/4 cup water

2.5 tsp duxbury saltworks classic sea salt

METHOD


Combine all of the 4 cups sweet onion and 1/2 tsp sea salt in a large pan and cook for 5-7 minutes over medium-high heat, stirring often.


Then, add 2 tbsp coconut oil, 6 cups baby bella mushrooms and 1 tsp of salt to the pan and continue cooking for 5 minutes stirring often.


Then, add 1/4 cup crushed garlic and continue cooking for another 5 minutes.


Next, add 10 oz baby kale and 1 tsp salt and continue cooking for 20 minutes.


In a blender basin, combine 4 cups cooked butter beans, 1/4 cup water and 1/4 cup coconut oil and blend until evenly combined.


Add blended butter beans to the pan and stir to combine.


Enjoy warm or cold with your favorite crisps!



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