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. 


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. 


Calories per serving:

76 calories

Dietary restrictions:

Low Sodium Sugar Conscious, Vegetarian, Egg Free, Peanut Free, Tree Nut Free, Fish Free, Shellfish Free, Pork Free, Alcohol Free, No Sugar Added, Kosher

Daily value:



  • Fat 4g 7%
  • Carbs 7g 2%
  • Saturated 2g 12%
  • Fiber 2g 9%
  • Trans 0g
  • Sugars 2g
  • Monounsaturated 1g
  • Polyunsaturated 1g
  • Protein 4g 9%
  • Cholesterol 9mg 3%
  • Sodium 69mg 3%
  • Calcium 80mg 8%
  • Magnesium 65mg 16%
  • Potassium 563mg 16%
  • Iron 2mg 13%
  • Zinc 1mg 4%
  • Phosphorus 88mg 13%
  • Vitamin A 348µg 39%
  • Vitamin C 21mg 34%
  • Thiamin (B1) 0mg 7%
  • Riboflavin (B2) 0mg 19%
  • Niacin (B3) 2mg 11%
  • Vitamin B6 0mg 11%
  • Folic Acid (B9) 145µg 36%
  • Vitamin B12 0µg 0%
  • Vitamin D 0µg 0%
  • Vitamin E 2mg 8%
  • Vitamin K 330µg 413%
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