Creamed Spinach-Stuffed Portobello Mushrooms
- 24 mushrooms
- 3 Tablespoons butter*
- 1/2 onion, finely diced
- 2 cloves garlic, diced
- 1 Tablespoon flour
- 1 Cup plain soy milk
- 1 1/2 Pound fresh spinach, chopped
- 1/4 Teaspoon nutmeg
- Salt and pepper, to taste
Sometimes we can't resist a little creamed spinach, and this recipe uses mushrooms as a serving vessel — so you cut back on serving size and add another dose of vegetables to the mix.
Place the chopped spinach in a large frying pan. Do not turn on the heat. In a sauce pot, on medium heat, melt the butter and add the onion and garlic. Sauté until the onion is soft and translucent. Add the flour and stir continuously until it becomes a paste like consistency and tan colored. Carefully add the soy milk, and nutmeg, and continue to stir continuously. When the flour is dissolved, pour the sauce over the spinach in the frying pan. Turn the pan on medium heat and toss until the spinach has wilted.
Scoop the spinach mixture into the mushrooms and place on a cookie sheet. Bake at 350 for 15-20 minutes. Serve warm.
*This recipe was adapted from its original vegan-form from Leslie Durso. Visit her website to see the full recipe and more delicious vegan recipes.