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. 

10
Servings
128
Calories Per Serving
Deliver Ingredients

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
5g
7%
Sugar
3g
3%
Saturated Fat
1g
4%
Cholesterol
6mg
2%
Carbohydrate, by difference
10g
8%
Protein
12g
26%
Vitamin A, RAE
548µg
78%
Vitamin B-12
1µg
42%
Vitamin C, total ascorbic acid
10mg
13%
Vitamin E, added
1mg
7%
Vitamin K (phylloquinone)
253µg
100%
Calcium, Ca
190mg
19%
Choline, total
31mg
7%
Fiber, total dietary
4g
16%
Folate, total
139µg
35%
Iron, Fe
3mg
17%
Magnesium, Mg
92mg
29%
Niacin
3mg
21%
Pantothenic acid
1mg
20%
Phosphorus, P
164mg
23%
Selenium, Se
11µg
20%
Sodium, Na
142mg
9%
Vitamin D (D2 + D3)
1µg
7%
Water
65g
2%
Zinc, Zn
2mg
25%

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.

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