In this recipe the mushroom caps are filled with a creamy spinach and artichoke mixture and then topped with a crunchy almond flour topping.
I used chestnut mushrooms for this recipe but button or portobello mushroom would also work well. The first step is to remove the stem and scoop out the inner gills. I also like to remove some a bit more of the inner part of the mushroom to fit as much filling as possible.
The filling is so delicious that I was eating it by the spoonful directly from the bowl. I prefer to use my own homemade mayonnaise for this recipe but you can also use store bought. I prefer to use homemade because it literally takes just 3 minutes to make and is so much tastier and cleaner then anything you would find in store.
The mayonnaise is mixed with sautéed spinach, garlic, onion and chopped artichoke hearts and then flavoured with lemon juice and pinch of paprika.
Once the mushrooms are stuffed, they are baked in the oven for 20 minutes until the mushrooms are tender and the spinach and artichoke filling is warm and bubbling.
I have included instructions for a crunchy “breadcrumb” topping made with almond flour, parsley and nutritional yeast (or parmesan). It only takes a few minutes to make on the stove top.
After topping each mushroom with the “breadcrumbs” they are then popped back in the oven to get nice and crunchy. Truthfully the mushrooms are delicious on their own without the topping, so feel free to leave this part out, I just like the crunch it adds to each bite.
These stuffed mushroom are a fantastic vegetarian side dish. I like making a big batch of them on Sunday night and then having them as a side dish for dinner throughout the week. You could also use smaller mushrooms and serve them as canapés.
If you make this recipe let me know in the comment section below, I would love to hear what you think or take a photo and tag me (@everylastbite_) on Instagram, I love seeing your photos!
- 1 tbsp olive oil
- 1 onion finely diced
- 4 cloves garlic crushed
- 1/4 tsp salt
- 3/4 cup roughly chopped artichoke hearts
- 200 grams spinach
- 1/4 cup almond milk
- 2 tsp lemon juice
- 1/2 tsp paprika
- 1/3 cup mayonnaise
- 500 grams chestnut mushrooms
- 1 tbsp olive oil
- 1/4 cup almond flour
- 1/2 tsp oregano
- 1 tsp nutritional yeast (or parmesan for SCD) (or parmesan to make SCD)
- 2 tbsp parsley chopped
Preheat the oven to 175 degrees Celsius (350 degrees Fahrenheit) and line a baking sheet with parchment paper or tin foil
Heat the olive oil in a skillet on medium hight heat. Add in the garlic and diced onion, sprinkle with salt and let cook for 4 to 5 minutes until the onion has begun to soften.
Add the artichokes, spinach and almond milk to the pan and let cook for approximately 5 minutes until the spinach has wilted.
Once the spinach has wilted, remove the pan from the heat and stir in the lemon juice, paprika and mayonnaise.
To prep the mushrooms, remove the stems and use a spoon to scoop out the gills. Fill the spinach and artichoke mixture into each of the mushrooms and place them on the baking tray. Bake them in the oven for 20 minutes until the mushrooms have softened.
While the mushrooms are baking prepare the topping by heating the olive oil in a skillet. Add in the almond flour, oregano and nutritional yeast and cook until the almond flour begins to turn golden in colour.
Remove the mushrooms from the oven and top with the toasted almond flour and sprinkle with parsley.