Spinach-Stuffed Mushrooms
5.9g
Net Carbs
14.1g
Protein
12.3g
Fat
4.2g
Fiber
186
Calories
Ingredients:
- 1 tablespoon Extra Virgin Olive Oil
- 2 tablespoons Fresh Lemon Juice
- 7 ounces Firm Tofu (with Calcium Sulfate)
- 2 tablespoons Tap Water
- 8 large Mushrooms
- 1/4 cup chopped Onions
- 2 cloves Garlic
- 1 1/2 tablespoons Organic Tamari
- 1 cup Spinach (Chopped or Leaf, Frozen)
- 1/2 serving Nutritional Food Yeast
- 1/8 cup Organic Tahini
- 2 tablespoons Basil
- 1/4 teaspoon Black Pepper
- 1/8 teaspoon Crushed Red Pepper Flakes
- 1/2 teaspoon Salt
Directions:
This appetizer includes a combination of tofu, tahini and nutritional yeast for a vegan “cheese” that fills the mushrooms. Be sure to use a creamy variety of tahini (sesame paste) if you can find it. If not, mix the tahini in a small bowl with a bit of olive or sesame oil to thin it out. For variety, add a teaspoon of fresh, minced rosemary or sage, or replace the basil with cilantro, Italian parsley, dill or other herbs of your choosing.
- Preheat the oven to 375°F.
- Combine the lemon juice, water, and 1 tablespoon of tamari in an 8-inch-square casserole dish and stir well. Place the mushrooms in the casserole and let sit while you prepare the filling, flipping occasionally.
- Place a small sauté pan over medium-high heat. Add the olive oil and heat for 30 seconds. Add the onion and minced garlic and cook for 3 minutes, stirring frequently. Add the tofu and cook for 3 minutes, stirring frequently. Add the nutritional yeast, tahini, spinach (you should measure out 1/4 cup after it has been defrosted and well drained), basil*, salt, black pepper, red pepper and tamari (1.5 teaspoons, if using), stirring well to evenly distribute the spinach. Remove from the heat.
- Fill the mushroom caps with the filling—it will mound over the mushrooms—and bake for 15 minutes. Serve warm.
*To chiffonade is to cut into narrow strips. Stack the basil leaves, roll them tightly, and then slice into thin strips with a sharp knife.
VARIATIONS:
Variation 1: Spinach-Stuffed Roast Tomatoes. Instead of mushrooms, use the filling in tomatoes. Slice off the top and scoop out the inside of 6 small to medium tomatoes and follow the instructions above.
Variation 2: Spinach-Stuffed Zucchini Roulades. Slice 1 medium zucchini in 1/4-inch-thick strips. Place on a well-oiled baking sheet; lightly brush with olive oil and sprinkle with sea salt and pepper. Roast in a preheated 375°F oven until the zucchini is just soft, approximately 15 minutes. Place a large spoonful of filling at the bottom of each slice and roll it up. Return to the oven for 5 more minutes before serving.
Variation 3: Spinach-Stuffed Eggplant Roulades. Follow the recipe for Variation 2, using a medium unpeeled eggplant.
Variation 4: Indian Spinach-Stuffed Mushrooms. Follow the basic recipe, adding 1½ teaspoons of curry powder and ½ teaspoon of ground cumin; replace basil with cilantro.
Variation 5: Mexican Spinach-Stuffed Mushrooms. Follow the basic recipe, adding 1½ teaspoons of chili powder and ½ teaspoon of ground cumin; replace basil with cilantro.
Variation 6: Italian Spinach-Stuffed Mushrooms. Follow the basic recipe, adding 2 tablespoons of fresh chopped Italian parsley, 1 teaspoon of dried oregano and ½ teaspoon of dried thyme.
Variation 7: Spinach-Stuffed Mushrooms with Pine Nuts. Follow the basic recipe. After the mushrooms come out of the oven, top each with a few toasted pine nuts.
This recipe was created for Atkins by chef Mark Reinfeld.
