Creamed Spinach-Stuffed Portobello Mushrooms

Creamed Spinach-Stuffed Portobello Mushrooms
Staff Writer

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. 

Notes

*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. 

Ingredients

  • 24  mushrooms
  • 3  Tablespoons  butter*
  • 1/2  onion, finely diced
  • 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

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.

Nutritional Facts

Total Fat
4g
6%
Sugar
1g
1%
Saturated Fat
1g
4%
Cholesterol
8mg
3%
Carbohydrate, by difference
15g
12%
Protein
5g
11%
Vitamin A, RAE
418µg
60%
Vitamin C, total ascorbic acid
2mg
3%
Vitamin K (phylloquinone)
367µg
100%
Calcium, Ca
145mg
15%
Choline, total
26mg
6%
Fiber, total dietary
3g
12%
Folate, total
93µg
23%
Iron, Fe
2mg
11%
Magnesium, Mg
60mg
19%
Manganese, Mn
1mg
56%
Niacin
1mg
7%
Phosphorus, P
69mg
10%
Selenium, Se
8µg
15%
Sodium, Na
351mg
23%
Water
68g
3%

Spinach Shopping Tip

Buy green leafy vegetables like arugula, watercress, and collards – they are good sources of vitamins A, C, and K and minerals like iron and calcium.

Spinach Cooking Tip

Brighten up sandwiches or salads with small, tender leaves like spinach and add larger, tougher leaves like kale to soups and stews.