Portobello Mushrooms with Spinach Artichoke Stuffing

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Rating: 5
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Prep Time90minutes
Cook Time40minutes
Passive Time
Nutrition Facts
Portobello Mushrooms with Spinach Artichoke Stuffing
Amount Per Serving
Calories 426 Calories from Fat 162
% Daily Value*
Total Fat 18g 28%
Saturated Fat 10g 50%
Polyunsaturated Fat 5g
Monounsaturated Fat 3g
Sodium 788mg 33%
Potassium 472mg 13%
Total Carbohydrates 27g 9%
Dietary Fiber 7g 28%
Sugars 7g
Protein 14g 28%
Vitamin A 65%
Vitamin C 19%
Calcium 23%
Iron 22%
* Percent Daily Values are based on a 2000 calorie diet.

Portobello mushrooms are versatile and healthy! They provide 11% of the daily fiber requirement and contain approximately 30 calories per serving.

Mushrooms convert sunlight into vitamin D, which helps the body absorb calcium and phosphorus, two essential nutrients for maintaining bone strength and health.

Portobellos also contain antioxidants, vitamin B, potassium, and selenium.

They are a plant-based delicacy that, when cooked correctly, mimick steak.

This recipe uses 4 to 8 mushroom caps. There is enough filling for all 8 mushrooms or 4 mushrooms with a side of the Spinach Artichoke filling.

These filled mushrooms take a few extra steps, however, the result is deliciousness on a plate.




  • 4-8 large portobello mushrooms stems and gills removed


  1. Clean mushrooms, and remove all gills and stems. Use 4 mushrooms if you want to have some Spinach-Artichoke dip for another occasion. Or use 8 mushrooms if you want to use stuffing in all of the mushrooms.



  • 6 Tbl. olive oil
  • 8 Tbl. balsamic vinegar
  • 1 tsp. onion powder
  • 1 tsp. garlic powder
  • 1 tsp. cumin
  • 1/4 tsp. nutmeg
  • 1 Tbl. tamari or soy sauce


  1. Whisk all ingredients together in a bowl. Prepare a glass baking pan with spray and line with mushrooms. Pour marinade over the mushrooms and set aside.

Spinach Artichoke Filling


  • 1 1/2 cups raw cashews soaked in 3 cups boiling water for 1 hour and drained
  • 1 Tbl. olive oil
  • 1 large onion diced
  • 1 tsp. garlic powder
  • 1 1/2 tsp. salt more or less to taste
  • 1 1/2 cups non-dairy milk
  • 1/3 cup nutritional yeast
  • 1 large lemon juiced
  • 12 oz. marinated artichoke hearts, drained
  • 3/4 cup Follow Your Heart Parmesan Shreds plus more to sprinkle
  • 4 cups Spinach, freah


  1. Place cashews in a bowl and cover with boiling water. Let them sit for one hour. Drain and place the cashews into a food processor or high-speed blender.
  2. Pour oil into saute pan and add onion, cook for 3-5 minutes, until onions are transparent. During the last minute of cooking onions, add garlic powder. Set aside.
  3. Add non-dairy milk, nutritional yeast, and lemon to the cashews. Blend until smooth.
  4. Roughly chop artichokes and place them in the cashew mixture along with the sauted onion mixture, and Follow Your Heart Parmesan shreds. Pulse until incorporated but not mushy.
  5. Pour cashew/artichoke mixture into a large bowl.
  6. Place fresh spinach in a food processor/blender and slightly pulse until the leaves have broken down or roughly chop leaves with a sharp knife.
  7. Mix together cashew/artichoke mixture along with spinach. Divide between 8 (or 4) portobello mushroom caps. NOTE: If making 4, spray a glass baking dish and put the remaining spinach/artichoke mixture into the baking dish.
  8. Bake the 8 mushrooms, or 4 mushrooms and extra Spinach-Artichoke filling in a 400-degree oven. Bake for 20 minutes. If making 4 mushrooms and spinach-artichoke dip, continue to bake it for an additional 15-20 minutes or until slightly brown on the edges. NOTE: You can sprinkle more Follow Your Heart Vegan Shreds on top before baking.
  9. OPTIONAL: Swirl some reduced balsamic on a plate, top with mushroom. Serve with fresh, sliced tomatoes.

About Me

Hi, I'm Roxanne.

Thanks for stopping by and welcome to my site.

My family heritage is Italian and French so needless to say, I love preparing meals for family, friends and anyone with an appetite and the openness to try something new.

Please make yourself at home and enjoy! I look forward to your comments and suggestions, feel free to send me a note through the Contact Page.


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