Vegan Spinach and Artichoke Dip Stuffed Portabella Mushrooms

Vegan Spinach and Artichoke Dip Stuffed Portabella Mushrooms

4.3 of 5 (3)
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Nutritional Info
  • Servings Per Recipe: 6
  • 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

View full nutritional breakdown of Vegan Spinach and Artichoke Dip Stuffed Portabella Mushrooms calories by ingredient
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A new twist on one of my favorite recipes as a vegetarian, now made vegan. A new twist on one of my favorite recipes as a vegetarian, now made vegan.
Number of Servings: 6


    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)


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.

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Member Ratings For This Recipe

  • Very Good
    1 of 1 people found this review helpful
    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

    Was this review helpful?   yes  No
  • 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

    Was this review helpful?   yes  No
  • Can't wait to try this one. Looks yummy!! - 1/16/10

    Was this review helpful?   yes  No
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