2.5
2 ratings

Creamed Spinach-Stuffed Portobello Mushrooms

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
76
Calories Per Serving

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
  • 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

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
Servings10
Calories Per Serving76
Total Fat4g7%
Sugar2gN/A
Saturated2g12%
Cholesterol9mg3%
Protein4g9%
Carbs7g2%
Vitamin A348µg39%
Vitamin B60.2mg10.7%
Vitamin C21mg34%
Vitamin D0.2µgN/A
Vitamin E2mg8%
Vitamin K330µg100%
Calcium81mg8%
Fiber2g9%
Folate (food)145µgN/A
Folate equivalent (total)145µg36%
Iron2mg13%
Magnesium66mg16%
Monounsaturated1gN/A
Niacin (B3)2mg11%
Phosphorus89mg13%
Polyunsaturated0.6gN/A
Potassium565mg16%
Riboflavin (B2)0.3mg19.1%
Sodium344mg14%
Thiamin (B1)0.1mg7.2%
Trans0.1gN/A
Zinc0.6mg4.3%