Tuscan Stuffed Mushrooms
Ok, my plant based eaters. THIS right here is one of my favorite things to eat right now. It's easy and filling. I hope you'll give it a shot. The health benefits of this dish are -
Mushrooms - low calorie source of fiber, protein, and antioxidants. They are considered a super food because of the amount of vitamins, support for your immune system, and boost to your bone health.
Sun Dried Tomatoes - These provide vitamins C, K, iron, and lycopene, (an antioxidant that helps lower the risk of cancer)
Spinach - Spinach has vitamins and minerals that help with so many things! A few of them are anemia, prevents asthma, lowers blood pressure, promotes bone health, anti cancer properties are in spinach too. There are so many more things but you get the picture. Eat Spinach!!!
Those are a few things in this recipe that are so good for you! So here we go. Let's make some!!
1 pkg of goat cheese or a vegan substitute
1 jar of oil packed sun dried tomatoes
1/2 yellow onion
4 large portabello mushrooms
3 tbsp olive oil
1/2 tsp salt
1/4 tsp pepper
5 oz baby spinach
1 can of artichoke hearts (I cute mine into smaller pieces)
1 tsp minced garlic
-Preheat oven to 400. Prepare the mushrooms by tearing off the stem and using a spoon to remove the gills to make room for the filling.
-Use 2 tbsp of the oil to rub the outside and inside of the mushrooms. Sprinkle with salt. Stick them in the oven, stem side down for 10 min.
-Heat the last tbsp of olive oil in a skillet and sauté the onion and minced garlic. Once sautéed add spinach, sun dried tomatoes (drained and wipe some of the oil off), and artichoke hearts. Stir for a couple of minutes until well mixed.
-Take the mushrooms out of the oven and turn over to fill them with the spinach mixture. Then sprinkle with goat or vegan cheese.
-Put back in the oven for 10 more minutes.
The BEST! Enjoy!
As always, please let me know if you make this and how you liked it!!
One Happy Poppy