Tuesday, November 10, 2009

Vegan Spinach and Artichoke Stuffed Mushrooms

I am not a Rachel Ray "fan" per se, but when we were living in Hawaii, we didn't have cable, and only got a few very fuzzy local channels. This was right after we got married, when I was just discovering my love of cooking, and her new talk show was the only "food show" I had. So, I pretty much watched it every day.

One day I was struck by, what is the only recipe I have ever made of hers, Spinach and Artichoke Stuffed Mushrooms. At the time, I was vegetarian, and was more concerned with making it healthier (using fat free ricotta, and less cheese).

Well, we went out to dinner at a decidedly non-vegan establishment this weekend and there it was on the menu. Spinach and artichoke dip. Yum. Definitely a favorite of the appetizer world. Into my head popped that mushroom recipe and a new version, a Vegan Spinach and Artichoke Stuffed Mushroom, was born.

You will need:
1 medium Onion, diced
12 oz Frozen Spinach, thawed and drained
8 oz Artichoke Hearts, canned in water
1 tsp Italian Seasoning
1 tsp (or to taste) Crushed Red Pepper Flakes
1 1/2 Tbsp Olive Oil
1 package Mori-Nu Lite Silken Tofu
1/2 cup Nutritional Yeast
3 Garlic Cloves
3 tsp Apple Cider Vinegar
1 tsp dried Basil
1 tsp dried Parsley
1/4 tsp (or to taste) Cayenne
1 1/2 tsp Salt
1/2 tsp Black Pepper
6 Portobello Mushroom Caps

What you need to do:
Preheat oven to 350 degrees.
In the oil, sautee the onion, artichoke hearts, spinach, italian seasoning, and crushed red pepper.
In a food processor or blender, blend together the tofu, nutritional yeast, garlic, vinegar, basil, parsley, cayenne, salt, and pepper. Adjust seasoning to taste.
Clean the mushroom, removing stems and gills, and lightly score an X into the bottom of the caps.
Spray the bottom of the caps with cooking spray, and place gill side up in a baking dish.
Fill each cap generously with dip. There should be enough for 6 good sized mushrooms. If you have extra (I only had 3 mushrooms, so we had a lot of extra), you can make a few ramekins of it.

Serves 6
Nutrition Information: 153.5 Calories; 4.7g Total Fat; 0.7g Saturated Fat; 0.0mg Cholesterol; 17.7g Carbohydrates; 7.2g Fiber; 14.1g Protein

This got big thumbs up from both myself and my husband. This is also the perfect dinner for me because I get home from work fairly late, and I don't like to eat anything heavy and very filling, but I still want real food for dinner. Not to mention, its gluten free, fairly low in fat, and higher in protein and fiber. Yummy and good for you too!

I hope everyone has a wonderful day. My husband and I are thinking about getting a new kitten. Keep your fingers crossed that Zoe is okay with this!

10 comments:

  1. The words spinach, artichoke, mushrooms, and stuffed together HAS to taste amazing :)

    Good luck on your impending new kittie family member!

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  2. yum! what a great recipe idea! portobello anything makes my day!

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  3. This is awesome! Perhaps I might use it as a jumping off point for Thanksgiving's green bean casserole (the old classic with the cream of mushroom soup) Might just work!

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  4. This just might have to be one of my "Me Meals" in the next 2 weeks! YUM!

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  5. Great recipe and perfect for cold weather. I have a mushroom lover in the house that will love this!

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  6. Yum! I loved spinach and artichoke dip! And I bet a vegan version stuffed in a mushroom is the best thing ever. I know it's not popular to say, but I like that Rachel Ray.

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  7. heheh you know I love mushrooms so I'll say 'gimme more!'

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  8. How long do you cook the mushrooms?

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  9. Gauri Radha गौरी राधाMay 6, 2011 at 11:13 PM

    Looks good, and healthy too!!

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