Artichoke & Spinach Stuffed Portobellos

Artichoke and Spinach Stuffed Portobello Recipe

Artichoke & Spinach Stuffed Portobellos

This is an adaption of a recipe I found in The How Not to Diet Cookbook by Michael Greger, M.D. It is vegan and a WFPB - no oil recipe.

If you like artichoke dip, you will surely like this healthier and flavorful version that you can use as a topping on portobellos mushrooms or baked potatoes.

If the portobellos are large, one is usually enough for a meal. If they are smaller than a hamburger, you may want to make two per person.

Prep Time10

Cook Time25

Total Time35

Course: Dinner, Main Course, WFPB, Whole Food Plant Based

Keyword: Mushrooms, Portobello Mushrooms,, Stuffed Mushrooms, Vegan dinners

Servings: people

Calories: 117kcal

Ingredients

10 ounces spinach fresh or frozen, lightly steamed and cooled
1 cup white beans canned, salt-free - drained and rinsed
2 tbsp scallion or shallot, minced
1 clove garlic minced
2 tbsp nutritional yeast
1 tbsp fresh lemon juice
1 tsp white miso paste
1/4 tsp black pepper
1 14 oz. can artichoke hearts drained or a 10 ounce pkg. of frozen artichokes, cooked and drained.
4 large portobello mushrooms stems removed
2 tbsp apple cider vinegar or balsamic
1/2 tsp onion powder
1/4 tsp black pepper
Optional hot sauce to taste

Instructions

Squeeze the excess moisture from the cooled spinach and wet aside.
In a food processor, combine the white beans, scallion, and garlic and pulse until finely minced. Add the nutritional yeast, lemon juice, miso paste, and black pepper and process until smooth and well blended. Add the artichokes and pulse until they are chopped. Add the spinach and pulse to combine. Set aside.
Preheat the oven to 375°F. Line a baking pan with a silicone mat or parchment paper.
Arrange the mushroom caps, stem side down, on the prepared pan. Whisk together the apple cider vinegar, onion powder, and black pepper in a small bowl and brush it on the mushrooms. Bake for 10 minutes to slightly soften the portobellos. Remove the pan from the oven and set aside until the mushrooms are cool enough to handle. Gently flip the mushrooms and stuff them with the filling. Return the an to the oven and bake the stuffed mushrooms for 15 minutes, or until hot throughout.
Remove the pan from the oven and serve the stuffed mushroom immediately. If you like food with some heat, add a sprinkle or two over the cooked mushroom.

Nutrition