Artichoke and Spinach Stuffed Portobellos
Artichoke and Spinach Stuffed Portobellos
One of these bad boys is enough to serve as a complete meal all by itself.
  • CourseVeggie Main Courses
  • CuisineAmerican
  • DietVegan
# of Servings 4
Serving Size 1 shroom
Prep Time Cook Time
20minutes 45minutes
Artichoke and Spinach Stuffed Portobellos
Artichoke and Spinach Stuffed Portobellos
One of these bad boys is enough to serve as a complete meal all by itself.
  • CourseVeggie Main Courses
  • CuisineAmerican
  • DietVegan
# of Servings 4
Serving Size 1 shroom
Prep Time Cook Time
20minutes 45minutes
Ingredients
For the mushroom caps:
  • 4 Portobello mushrooms(cleaned, destemmed and gilled)
  • 2tsp olive oil
  • 1/2tsp black pepper
  • 2tsp balsamic vinegar
For the stuffing:
  • 1Tbsp olive oil
  • 1C bell pepper (green)(chopped)
  • 1C yellow onions(chopped)
  • 3 garlic cloves(minced)
  • 16oz spinach leaves (baby)
  • 14oz artichoke hearts(canned, drained and chopped)
  • 1Tbsp thyme (dried)
  • 1Tbsp basil (dried)
  • 2tsp oregano (dried)
  • 1/2C bread crumbs (Italian)
  • 1C vegetable broth
  • 1C mozzarella cheese (rice)(shredded)
  • 1/4C Parmesan cheese (non-dairy grated)
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.
  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.
  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.
Recipe Notes

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

Mainly Vegan Chef's video

© Mainly Vegan LLC
Nutrition Facts
Artichoke and Spinach Stuffed Portobellos
Amount Per Serving
Calories 306 Calories from Fat 108
% Daily Value*
Total Fat 12g 18%
Saturated Fat 2g 10%
Trans Fat 0g
Polyunsaturated Fat 3g
Monounsaturated Fat 6g
Cholesterol 0mg 0%
Sodium 990mg 41%
Potassium 1092mg 31%
Total Carbohydrates 35g 12%
Dietary Fiber 9g 36%
Sugars 5g
Protein 18g 36%
Vitamin A 228%
Vitamin C 121%
Calcium 55%
Iron 38%
* Percent Daily Values are based on a 2000 calorie diet.
Recipe Footprint (for Recipe’s Default # of Servings)
2.6 Water saved (gallons)
8.8 Manure not deposited (pounds)
10.0 Grains / feed not consumed (pounds)
21.6 Methane not created (gallons)
264.4 CO2 not released (pounds)
.1 Animal lives saved