I love it when recipes turn out even better than you expected. THIS stuffed portobello mushroom recipe was definitely like that. The flavor was amazing!! My husband loved them and that says a lot because it didn't have any meat in it….just veggies!!
Make your life more simple and make two meals out of this filling (adjust for how many you're feeding) See: Stuffed Chicken Breasts.Both are delicious!!
I found this recipe in one of my newer cookbooks, The Paleo Kitchen, which I love even more now that I found out they have an adorable French Bulldog named "Jackson" that they post pictures of all the time on Instagram! Jackson and Stella should be friends… :) They even sell it at Costco!
I think these are meant to be an appetizer or starter dish…but I served them as a meal and they were very filling and hearty! You could stuff baby bella mushrooms for appetizers and they'd be delicious and easier to eat for a crowd…this stuffing is SO flavorful and satisfying! These biggie's are great for a meal!!
Here's what you'll need…
- 1 16oz package frozen spinach, thawed and drained (I found organic at Sprouts!)
- 2 cans of quartered artichoke hearts, drained and roughly chopped
- course sea salt and freshly ground black pepper, to taste
- 1 cup roasted and unsalted cashews
- 3 tablespoons extra virgin olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon dried basil
- 1/4 teaspoon cayenne pepper
- 4 portobello mushroom caps, cleaned and stems removed
- Preheat oven to 350 degrees
- Combine the spinach and artichokes along with a sprinkle of sea salt in a large saucepan and set over medium heat to heat through.
- Place the cashews in a food processor and grind until they have broken down into a texture similar to a coarse meal. Then add the olive oil, garlic and onion powders, basil, cayenne pepper, and salt and pepper and puree until smooth.
- Add the cashew mixture to the saucepan with the spinach mixture and mix well. Reduce the heat to low and heat briefly to warm through. Fill the portobello mushroom caps with the filling. Place the mushroom caps on a rimmed baking sheet and bake for 15 minutes.
I wipe down my portobello mushroom caps with a wet paper towel to clean them instead of running them under water…they can be delicate and can break easily so be careful to keep them intact. I then break off the stem and scrape the gills away with a sharp spoon...
I only got 3 mushroom caps and filled them extra full since it was just my husband and I. I have an extra one that I am looking forward to heating up for lunch today!
I put a little hot sauce on my husbands plate...feeling a little guilty making a totally vegetarian dish for him...turned out he didn't even use it, he loved it as it was!!!
I also think this filling would be delicious spread on chicken breasts and baked!! This filling is just SO good I want to do more yummy stuff with it!
My kitchen has horrible lighting so I usually take photos in my dining room or living room because the natural light is so much better…in the process of trying to get a pic of this yummy dish for you, my Stella makes me laugh every time…she is THE photo bomber!! Can you spot her lurking, begging…? "When do I get to taste test the Stuffed Portobello Mushroom, Mama?"
