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Creamed Spinach-Stuffed Portobello Mushrooms Recipe
Dec 07, 2012 @ 4:44 PM
Posted by
Daily Value: 4%
Servings: 10
Vegetarian, Sugar-Conscious
Posted by
Nutrition
Cal/Serving: 74Daily Value: 4%
Servings: 10
Vegetarian, Sugar-Conscious
| Fat | 4g | 6% |
| Saturated | 2g | 11% |
| Trans | 0g | 0% |
| Carbs | 7g | 2% |
| Fiber | 2g | 9% |
| Sugars | 2g | 0% |
| Protein | 4g | 8% |
| Cholesterol | 9mg | 3% |
| Sodium | 287mg | 12% |
| Calcium | 94mg | 9% |
| Magnesium | 59mg | 15% |
| Potassium | 551mg | 16% |
| Iron | 2mg | 12% |
| Zinc | 1mg | 4% |
| Vitamin A | 6539IU | 131% |
| Vitamin C | 21mg | 34% |
| Thiamin (B1) | 0mg | 6% |
| Riboflavin (B2) | 0mg | 18% |
| Niacin (B3) | 2mg | 10% |
| Vitamin B6 | 0mg | 9% |
| Folic Acid (B9) | 141µg | 35% |
| Vitamin B12 | 0µg | 0% |
| Vitamin D | 0µg | 0% |
| Vitamin E | 1mg | 7% |
| Vitamin K | 330µg | 412% |
| Fatty acids, total monounsaturated | 1g | 0% |
| Fatty acids, total polyunsaturated | 0g | 0% |
Have a question about the nutrition data? Let us know.
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Leslie Durso
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.
INGREDIENTS
- 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 pounds fresh spinach, chopped
- 1/4 teaspoon nutmeg
- Salt and pepper, to taste
DIRECTIONS
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.
Recipe Details
Servings: 10Notes and Substitutions:
*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.
