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Artichoke and Spinach Stuffed Portobellos

One of these bad boys is enough to serve as a complete meal all by itself.

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Servings
1 shroom
Calories Cholesterol Sat Fat Carbs
306 0mg 2g 35g
Recipe Footprint (for Recipe's Default # of Servings)
2.6 Water saved (gallons) [animal consumption only]
8.8 Manure (pounds) not deposited into the environment
10.0 Grains / feed (pounds) not consumed by animals
21.6 Methane (gallons) not created by animals
264.4 CO2 (pounds) not released into the atmosphere
.1 Animal lives saved
Recipe Chef Pamela Kurp
Course Veggie Main Courses
Cuisine American
Diet Vegan
Prep Time 20 minutes
Cook Time 45 minutes
Ingredients
For the mushroom caps:
  • 4 Portobello mushrooms (cleaned, destemmed and gilled)
  • 2 tsp olive oil
  • 1/2 tsp black pepper
  • 2 tsp balsamic vinegar
For the stuffing:
  • 1 Tbsp olive oil
  • 1 C bell pepper (green) (chopped)
  • 1 C yellow onions (chopped)
  • 3 garlic cloves (minced)
  • 16 oz spinach leaves (baby)
  • 14 oz artichoke hearts (canned, drained and chopped)
  • 1 Tbsp thyme (dried)
  • 1 Tbsp basil (dried)
  • 2 tsp oregano (dried)
  • 1/2 C bread crumbs (Italian)
  • 1 C vegetable broth
  • 1 C mozzarella cheese (rice) (shredded)
  • 1/4 C Parmesan cheese (non-dairy grated)
Course Veggie Main Courses
Cuisine American
Diet Vegan
Prep Time 20 minutes
Cook Time 45 minutes
Ingredients
For the mushroom caps:
  • 4 Portobello mushrooms (cleaned, destemmed and gilled)
  • 2 tsp olive oil
  • 1/2 tsp black pepper
  • 2 tsp balsamic vinegar
For the stuffing:
  • 1 Tbsp olive oil
  • 1 C bell pepper (green) (chopped)
  • 1 C yellow onions (chopped)
  • 3 garlic cloves (minced)
  • 16 oz spinach leaves (baby)
  • 14 oz artichoke hearts (canned, drained and chopped)
  • 1 Tbsp thyme (dried)
  • 1 Tbsp basil (dried)
  • 2 tsp oregano (dried)
  • 1/2 C bread crumbs (Italian)
  • 1 C vegetable broth
  • 1 C mozzarella cheese (rice) (shredded)
  • 1/4 C Parmesan cheese (non-dairy grated)
Servings
1 shroom
Calories Cholesterol Sat Fat Carbs
306 0mg 2g 35g
Recipe Footprint (for Recipe's Default # of Servings)
2.6 Water saved (gallons) [animal consumption only]
8.8 Manure (pounds) not deposited into the environment
10.0 Grains / feed (pounds) not consumed by animals
21.6 Methane (gallons) not created by animals
264.4 CO2 (pounds) not released into the atmosphere
.1 Animal lives saved
Recipe Chef Pamela Kurp
Instructions
  1. Heat the olive oil in a large pan; saute the mushroom caps for 1 minute on each side. Sprinkle with salt and pepper, add the vinegar to the mushrooms, and cook for 5 additional minutes. Remove from the heat.
    Heat the olive oil in a large pan; saute the mushroom caps for 1 minute on each side. Sprinkle with salt and pepper, add the vinegar to the mushrooms, and cook for 5 additional minutes. Remove from the heat.
  2. For the stuffing, heat the olive oil in a large pan; saute the bell peppers, onion and garlic. Add the spinach to the vegetables in the pan until wilted, and then add the remaining ingredients (except for the Parmesan cheese) and mix.
    For the stuffing, heat the olive oil in a large pan; saute the bell peppers, onion and garlic. Add the spinach to the vegetables in the pan until wilted, and then add the remaining ingredients (except for the Parmesan cheese) and mix.
  3. Remove the filling mixture from the heat and fill the mushroom caps with the mixture. Top with the Parmesan cheese and bake at 350 degrees for 15 to 20 minutes.
    Remove the filling mixture from the heat and fill the mushroom caps with the mixture. Top with the Parmesan cheese and bake at 350 degrees for 15 to 20 minutes.
Recipe Notes

Cover and store for up to one week in the refrigerator, or freeze for up to six months.

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