Spinach & Leek Stuffed Portobellos

This healthy, vegan recipe for spinach and leek stuffed portobellos makes for a delicious dinner.

Leek and Spinach Stuffed Portobellos. This healthy, vegan recipe makes for a delicious dinner.

As we close this year, I wanted to leave you with something hearty, healthy, and simple to make. This stuffed portobello is a combination of such wonderful flavors - the gentle leek, the mild baby spinach, the rich mushroom, and the buttery pine nut. 

Best of all, it's not hard to pull together!

It looks stunning plated, and would be a good dish to serve to company. It also reheats pretty well, so it could be a wonderful treat to take to work for lunch. 

Leek and Spinach Stuffed Portobellos. This healthy, vegan recipe makes for a delicious dinner.

I hope you look back on your last year with happiness and satisfaction. I know I am truly grateful for all the year has brought. One of the most exciting things for me was starting this blog. I'd been dreaming about starting a food blog for over a year, and it was such fun to press submit on my first post. It's been one-month since the first recipe was published and I'm thrilled with the progress. 

If you're thinking about starting a blog or another creative project, I highly encourage you to dive in.

Leek and Spinach Stuffed Portobellos. This healthy, vegan recipe makes for a delicious dinner.

Yield: 4
Author: This Healthy Table

Spinach & Leek Stuffed Portobellos

This healthy, vegan recipe for spinach and leek stuffed portobellos makes for a delicious dinner.
prep time: 20 Mcook time: 20 Mtotal time: 40 M

ingredients:

Mushroom Ingredients
  • 4 large portobello mushrooms, stems removed
  • 3 tablespoons olive oil, divided
  • 3 cloves garlic, minced
  • 1 yellow onion, diced
  • 2 medium leeks, cut into thinly sliced coins(use only white and light green portions)
  • 6 cups baby spinach
  • salt & pepper
  • 1/4 cup pine nuts
Salad Ingredients
  • 1 cup uncooked wild rice mix
  • 4 cups roughly chopped greens (I used a romaine mix)
  • 2 tablespoons olive oil
  • 4 teaspoons freshly squeezed lemon juice
  • salt & pepper

instructions:

How to cook Spinach & Leek Stuffed Portobellos

  1. Preheat the oven to 350 degrees F (175 C). Spray or rub 2 tablespoons of olive oil on the tops and bottoms of the mushroom caps. Gill side down, bake the mushrooms for 5 minutes on a baking tray. Then remove mushroom caps from the oven, flip them over, and set to the side.
  2. Cook wild rice mix according to package directions.
  3. Meanwhile, heat the remaining olive oil in a large frying pan over medium heat. Add the garlic and cook for 30 seconds, then add the yellow onion and allow it to sweat for 2 minutes, or until slightly translucent. Add the leeks and cook for a further 2 minutes. Then add the spinach, two cups at a time, until it all wilts. Remove pan from heat.
  4. Lightly salt and pepper each of the mushroom caps, and then add the spinach and leek filling equally between each cap. Place in the oven for 10 minutes. Rotate baking tray and cook for a further 5 minutes. Remove from oven.
  5. Arrange 1 cup of greens and 1/4 of the cooked rice on each plate. Combine olive oil, lemon juice, and a pinch of salt and pepper in a small bowl, and pour 1/4 of the mix on top of the cooked rice on each plate. Add one mushroom cap to each plate and garnish with a few pine nuts and a pinch more salt and pepper.

Calories

312.38

Fat (grams)

19.04

Sat. Fat (grams)

2.53

Carbs (grams)

31.59

Fiber (grams)

11.51

Net carbs

20.08

Sugar (grams)

4.91

Protein (grams)

10.73

Sodium (milligrams)

227.41

Cholesterol (grams)

0.00

Have you connected with me on InstagramPinterest, and Facebook?