This recipe for Spinach Stuffed Portobello is delicious, flavorful and filling. They are both vegan, gluten & grain free and low carb. They are great to serve either as starters, a side dish or main course.
If you want to make a delicious, healthy and filling vegan dish you have to try these spinach stuffed portobello mushrooms. I love portobello mushrooms. They are so versatile and a great substitute for meat. They have an earthy, rich and meaty flavor that adds that filling feeling to a vegan or vegetarian dish. These portobello mushrooms are stuffed with a light yet flavorful spinach and mangold filling. The stuffing is seasoned with garlic, onion, cumin which makes it very flavorful and tasty. But I also added some cinnamon to give it a hint of sweetness and warmth, and lemon juice to add some freshness. And not to forget the walnuts that adds crunch and a bit of chewing resistance to the dish. These portobello mushrooms can be served either as a starter, side dish or main course. I chose to serve mine of top of a delicious cauliflower purée which pairs so well with the portobellos mushrooms.
A few tips:
- Be very gentle when removing the stems from the portobellos mushrooms, otherwise they might break. I use a small spoon and gently scoop the stems out. But don’t worry, they are still good to use if they break a little on the side.
- I used the broiling function when baking my mushrooms. I love when they are a bit more grilled than baked. But you can do it either way.
- When filling the portobellos don’t press down on it to mush. It’s both more tasty to eat them not too packed and its also prettier when they have a high top.
- These portobello mushrooms are good to store in the fridge for up to five four days.
- When reheating them I would recommend you to do it on low heat in the oven. But they can also be reheated in the microwave, but they might feel a bit more soggy .
Ingredients for these Spinach Stuffed Portobello:
- Portobello mushrooms
- Fresh spinach (can be subbed for frozen)
- Mangold (can be subbed for more spinach)
- Yellow onion
- Lemon juice
- Black pepper
- Dijon mustard
Other recipes you might like:
- Quinoa Stuffed Green Bell Pepper (Gluten Free & Vegan)
- Vegan Zucchini Ricotta Rolls (Gluten, Dairy, Grain Free & Low Carb)
- Open Lentil Moussaka (Vegan & Oil Free)
- Lentil Stuffed Persimmon (Vegan & Gluten Free)
- Mushroom Stroganoff (Vegan)
Spinach Stuffed Portobello (Vegan, Gluten, Grain Free & Low Carb)
- 6 Portobello mushrooms
- 150 gram Fresh spinach (can be subbed for frozen)
- 50 g Mangold (can be subbed for more spinach)
- 1 Yellow onion finely chopped
- 2 Garlic cloves minced
- 1 tsp Cumin
- 1/2 tsp Cinnamon
- 2 tsp Lemon juice
- Salt, to taste
- Black pepper, to taste
- 3-4 tbsp Walnuts roughly chopped
For the cauliflower puree
- 1/2 Cauliflower head divided into smaller florets
- 1 tsp Cumin
- 1-2 tsp Dijon mustard
- Turn on the broiler on the oven.
- Bring water to a boil in a pot, add the cauliflower and cook until soft.
- Remove as much of the portobello stems as possivle without damaging them. Be very gentle.
- Put the portobello mushrooms on a aluminium foil covered baking sheet and bake the mushrooms for about 5 minutes on each side. Just until tender.
- Meanwhile preheat a nonstick pan over medium heat.
- Add onion and garlic to the pan and fry for 1-2 minutes.
- Add the spinach and mangold and combine well.
- Add the spices and roughly chopped walnuts and fry until the spinach is soft and tender.
- Take out the portobello mushrooms from the oven and add the spinach filling. Don't press the filling down too much. Turn of the broiler function and bake on for another 2-3 minutes.
- Meanwhile drain the cauliflower florets.
- Mix using a hand mixer until smooth. I like to leave some chunks and not make it totally smooth.
- Add dijon mustard and cumin and combine.
- Place on plates, top with the portobello mushrooms and add some more roughly chopped walnuts on top (optional).