Spinach-Stuffed Mushrooms Recipe
Cook Time: 25 Minutes
Phase: Phase 2
2 tbsp Fresh Lemon Juice
2 tbsp Tap Water
1 1/2 tbsp Organic Tamari
8 large Mushrooms
1 tablespoon Extra Virgin Olive Oil
0 1/4 cup, chopped Onions
2 clove Garlic
7 oz Firm Tofu (with Calcium Sulfate)
0 1/2 serving Nutritional Food Yeast
1 cup Spinach (Chopped or Leaf, Frozen)
0 1/8 cup Organic Tahini
2 tbsp Basil
0 1/2 tsp Salt
0 1/4 tsp Black Pepper
0 1/8 tsp Crushed Red Pepper Flakes
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.
This recipe was created for Atkins by chef Mark Reinfeld.
Whether you’re feeding a family or cooking for one, you can update the serving settings above to reveal the required amount of ingredients.