stuffed portobello mushroom on a plate

Spinach and Leek Stuffed Portobellos

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

stuffed portobello mushroom on a plate

Why You’ll Love these Stuffed Portobellos

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. 

stuffed portobellos

Portobello Recipe 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

How to Make this Stuffed Mushroom Recipe

  • 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.
  • Cook wild rice mix according to package directions.
  • 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.
  • 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 the oven.
  • 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.

Yield: 4 servings

Spinach and Leek Stuffed Portobellos

stuffed portobello mushroom on a plate

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

Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes

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(white and light green part only)
  • 6 cups baby spinach
  • pinch of salt & pepper
  • 1/4 cup pine nuts

Salad Ingredients

  • 1 cup uncooked wild rice mix
  • 4 cups roughly chopped greens
  • 2 tablespoons olive oil
  • 4 teaspoons freshly squeezed lemon juice
  • pinch of salt & pepper

Instructions

  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 the 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.

Nutrition Information:

Yield:

4

Serving Size:

1

Amount Per Serving: Calories: 369Total Fat: 25gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 19gCholesterol: 0mgSodium: 117mgCarbohydrates: 33gFiber: 12gSugar: 5gProtein: 12g
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