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Spinach Stuffed Portobello Mushrooms

Course Main Course
Keyword mushrooms, spinach
Prep Time 1 hour
Cook Time 30 minutes
Servings 4
Author Planted and Picked


  • 1 tbsp olive oil
  • ½ cup onions, diced finely
  • ¼ cup carrots, diced finely
  • 2 large garlic cloves
  • ½ tsp sea salt
  • 1 tsp dried thyme
  • ¼ cup vegetable stock (or water)
  • 4 cups spinach, chopped
  • 1 tbsp coconut aminos (or tamari)
  • 1 tsp lemon juice
  • 4 portobello mushrooms (medium to large)
  • ¼ cup dried breadcrumbs

Cashew Cream

  • ½ cup raw cashews
  • ½ cup filtered water
  • 2 tbsp nutritional yeast


  • Place cashews in a bowl and cover with water. Let the cashews soak for one hour.
  • After an hour, drain the cashews. Add to a high speed blender along with ½ cup of filtered water and the nutritional yeast. Blend on high until creamy. Stop and scrape down the sides of the blender, as required.
  • Prepare the onions, garlic and carrots and have the rest of the ingredients on hand.
  • Prepare the mushrooms by removing the stems and scraping out the gills (the dark part). This should leave enough room to hold the filling.
  • Place the mushrooms, top side down, in a heavy slillet or glass pan and set aside.
  • Preheat oven to 350°F.
  • Heat olive oil in a large pan. Add the onions, garlic, carrots, sea salt and thyme to the pan sauté on medium heat, stirring occasionally for about 7 minutes. You can also add a small amount of pepper if you wish.
  • While the aromatics are cooking, wash, chop and dry the spinach.
  • Once the vegetables are tender, add ¼ cup of the veg stock and cook for another minute.
  • Add the spinach and cook until the spinach is wilted (about 4 minutes), stirring frequently.
  • After a minute, add the cashew cream, lemon juice and coconut aminos. If you do not have coconut aminos, you can swap with tamari. The coconut aminos, in addition to adding a Unami flavour, also adds a little bit of sweetness. The tamari will be saltier.
  • Cook the mixture for a couple of minutes, stirring often. This mixture should be fairly thick - thick enough to hold together when placed in the mushrooms.
  • Divide the spinach mixture over the four mushrooms. Sprinkle the dried breadcrumbs evenly over the mushrooms.
  • Place the mushrooms in the oven and bake for 30 minutes.
  • These mushrooms are great served over a grain such as Farro or quinoa with a side vegetable such as broccoli or green beans to complete your meal.