Spinach, walnut & spaghetti squash stuffing (for baked stuffed portabella mushroom caps) Oct 7 2020

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Nutritional Info
  • Servings Per Recipe: 5
  • Amount Per Serving
  • Calories: 118.6
  • Total Fat: 4.6 g
  • Cholesterol: 0.0 mg
  • Sodium: 183.6 mg
  • Total Carbs: 10.1 g
  • Dietary Fiber: 1.9 g
  • Protein: 10.9 g



Introduction

This is the stuffing mix for baked stuffed mushroom caps. You can add it to small mushrooms for an appetizer-- I made it in smaller sized portabella mushrooms as a main course. For a 3" inch round mushroom, I add about 1/4 cup of this filling, and then top it with a pinch of shredded This is the stuffing mix for baked stuffed mushroom caps. You can add it to small mushrooms for an appetizer-- I made it in smaller sized portabella mushrooms as a main course. For a 3" inch round mushroom, I add about 1/4 cup of this filling, and then top it with a pinch of shredded
Number of Servings: 5

Ingredients

    2 tsp olive oil
    1/8 cup diced leeks
    3 roma tomatoes, diced
    1 clove garlic
    1 cup Spinach, fresh
    0.5 cup Spinach, frozen
    0.26 red cubano pepper (long, slightly hot peppers)
    13 grams Walnuts, coarsely chopped
    0.75 cup Squash, winter, spaghetti, cooked, boiled, drained, or baked, without salt (by CD9568795)
    6 oz Upton's Naturals Italian Sausage-Style Seitan (by SSCHA04S)
    1/2 tsp pinto bean seasoning
    1/2 tsp smoked paprika
    salt & pepper to taste

Directions

Heat oil in a frying pan over med. heat. Dice the leeks, and cook for 2 minutes until starting to soften. Add diced roma tomatoes, garlic and spinach. Cook for about 5 minutes. Add the diced pepper and walnuts. Continue to sautee until spinach has wilted completely and mixture is starting to look dry. Add the cooked spaghetti squash (about 1/2 cup) stir, and cook until, combined and the moisture from the squash has dried. Add the crumbled seitan and heat though.

At this point the mixture is ready to scoop into your mushroom caps and bake-- for portabella caps, I cook them first for 10-15 minutes at 350 with just a light brushing of olive oil, salt, pepper, and garlic powder-- then I add 1/4 cup the mixture, top with shredded cheese and bake in toaster oven 10 minutes. Serve hot.

Serving Size: 1/4 cup of filling, as a main course.

Number of Servings: 5

Recipe submitted by SparkPeople user CCKELLY3.