Dinner

Vegan Spinach and Artichoke Dip Stuffed Portabella Mushrooms is for Dinner.

Vegan Spinach and Artichoke Dip Stuffed Portabella Mushrooms takes 15 minutes to prepare.

Vegan Spinach and Artichoke Dip Stuffed Portabella Mushrooms takes 30 minutes to cook.

Vegan Spinach and Artichoke Dip Stuffed Portabella Mushrooms makes 6 servings.

The ingredients for Vegan Spinach and Artichoke Dip Stuffed Portabella Mushrooms are:

Onions, raw, 1 medium (2-1/2" dia) (remove)
Spinach, frozen, 1.2 package (10 oz) yields (remove)
*Artichoke Hearts canned Delallo, 1 cup (remove)
Olive Oil, 1.5 tbsp (remove)
Mori-Nu, Tofu, silken, lite firm, 4 slice (remove)
Red Star, Nutritional Yeast, Vegetarian Support Formula, 8 Tbspn (remove)
Garlic, 8 tsp (remove)
*365 Organic Apple Cider Vinegar (1 Serving= 1 Tablespoon), 2 serving (remove)
Basil, 0.33 tbsp (remove)
Parsley, dried, 0.33 tbsp (remove)
Pepper, red or cayenne, 0.25 tsp (remove)
Salt, 1.5 tsp (remove)
Portabella Mushrooms, 600 grams (remove)

Here is how you make Vegan Spinach and Artichoke Dip Stuffed Portabella Mushrooms:

Preheat oven to 350 degreesIn oil, saute diced onion, thawed and pressed spinach, and quartered artichoke hearts with italian seasoning and crushed red pepper to taste. Blend tofu, nutritional yeast, garlic, vinegar and spices until smooth. Mix spinach mixture with tofu mixture until well combined. Clean the gills out of your mushrooms, remove the stems, and lightly score an X on the bottom of your mushrooms. Fill generously with filling. This should be enough for 6 decent sized mushroom caps. Bake at 350 for 30 minutes, or until filling it warmed through. Number of Servings: 6Recipe submitted by SparkPeople user GINAKINA.

The nutritional information for Vegan Spinach and Artichoke Dip Stuffed Portabella Mushrooms is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 153.5

• Total Fat: 4.7 g
• Cholesterol: 0.0 mg
• Sodium: 808.5 mg
• Total Carbs: 17.7 g
• Dietary Fiber: 7.2 g
• Protein: 14.1 g

The dietary needs meet for Vegan Spinach and Artichoke Dip Stuffed Portabella Mushrooms is Vegan