Vegan Spinach and Artichoke Dip Stuffed Portabella Mushrooms

Name: Vegan Spinach and Artichoke Dip Stuffed Portabella Mushrooms Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 6
Ingredients: Onions raw 1 medium (2-1/2 dia) (remove); Spinach frozen 1.2 package (10 oz) yields (remove); *Artichoke Hearts canned Delallo 1 cup (remove); Olive Oil 1.5 tbsp (remove); Mori-Nu Tofu silken lite firm 4 slice (remove); Red Star Nutritional Yeast Vegetarian Support Formula 8 Tbspn (remove); Garlic 8 tsp (remove); *365 Organic Apple Cider Vinegar (1 Serving= 1 Tablespoon) 2 serving (remove); Basil 0.33 tbsp (remove); Parsley dried 0.33 tbsp (remove); Pepper red or cayenne 0.25 tsp (remove); Salt 1.5 tsp (remove); Portabella Mushrooms 600 grams (remove)

(3)

Minutes to Prepare: 15
Minutes to Cook: 30

Number of Servings: 6

Ingredients

Onions, raw, 1 medium (2-1/2" dia) (remove)Spinach, frozen, 1.2 package (10 oz) yields (remove)*Artichoke Hearts canned Delallo, 1 cup (remove)Olive Oil, 1.5 tbsp (remove)Mori-Nu, Tofu, silken, lite firm, 4 slice (remove)Red Star, Nutritional Yeast, Vegetarian Support Formula, 8 Tbspn (remove)Garlic, 8 tsp (remove)*365 Organic Apple Cider Vinegar (1 Serving= 1 Tablespoon), 2 serving (remove)Basil, 0.33 tbsp (remove)Parsley, dried, 0.33 tbsp (remove)Pepper, red or cayenne, 0.25 tsp (remove)Salt, 1.5 tsp (remove)Portabella Mushrooms, 600 grams (remove)

Directions

Preheat oven to 350 degrees
In oil, saute diced onion, thawed and pressed spinach, and quartered artichoke hearts with italian seasoning and crushed red pepper to taste.
Blend tofu, nutritional yeast, garlic, vinegar and spices until smooth.
Mix spinach mixture with tofu mixture until well combined.
Clean the gills out of your mushrooms, remove the stems, and lightly score an X on the bottom of your mushrooms.
Fill generously with filling. This should be enough for 6 decent sized mushroom caps.
Bake at 350 for 30 minutes, or until filling it warmed through.

Number of Servings: 6

Recipe submitted by SparkPeople user GINAKINA.

Servings Per Recipe: 6

Nutritional Info Amount Per Serving

Calories: 153.5
Total Fat: 4.7 g
Cholesterol: 0.0 mg
Sodium: 808.5 mg
Total Carbs: 17.7 g
Dietary Fiber: 7.2 g
Protein: 14.1 g

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Member Reviews

ZABINAS
The ingredient list seems off. It took 4 mushrooms not 6. I needed to add soymilk to blend the tofu smooth. There was too much vinegar giving it a sour taste.

With all that said, the overall end result was very good and I will make this again. - 5/23/10
AVENS18
This was awesome! I added 2 cups of fresh kale to the sauted mix. I also used a whole block of tofu (wasn't sure what 4 slices meant). This serves way more than 6. Three of my friends and I used it as a dip for celery and chips. Plenty left over. - 7/27/11
THINCEIL
Can't wait to try this one. Looks yummy!! - 1/16/10