Spinach Stuffed Portobello (Vegan, Gluten, Grain Free & Low Carb)
This is a delcious recipe for flavorful spinach stuffed portobello mushrooms.
Servings 6
Ingredients
- 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
Instructions
- 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).