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Stuffed Portobello Mushrooms with Arugula

Stuffed Portobello Mushrooms with Arugula

Serves: 4

Category: Main Dishes - Vegan

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Stuffed Portobello mushrooms served on a bed of fresh, peppery arugula. All you need for a simple and elegant dinner.

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4 Portobello mushrooms
3 large garlic cloves, skins on
1 cup raw cashews, soaked in enough water to cover for 4 hours, then drained
1 tablespoon fresh lemon juice
2 teaspoons Bragg Liquid Aminos, divided
8 ounces tempeh, crumbled
2 medjool or 4 regular dates, pitted, chopped
2 teaspoons apple cider vinegar
1 cup fresh spinach
1/4 cup 100% whole wheat bread crumbs
1/4 cup parsley or chives
2 cups arugula


Preheat oven to 350 degrees F. Bake mushrooms and garlic cloves on a lightly-oiled or parchment-lined baking pan for 20 minutes or until tender.

Blend soaked and drained cashews, lemon juice, 1 teaspoon of the Braggs Liquid Aminos and roasted garlic cloves in a high-powered blender until smooth. Add water, a tablespoon at a time, as needed to achieve a smooth and creamy consistency.

Heat 1/4 cup water in a saute pan and saute tempeh, remaining teaspoon of the Bragg Liquid Aminos, dates and vinegar for 10-12 minutes. Add spinach and cook until slightly wilted. Stir in 1/2 cup of the blended cashew mixture and heat through. Remove from heat and stir in bread crumbs and parsley. (Remaining cashew "cheese" can be refrigerated and used as a salad dressing or topping for cooked vegetables)

Fill mushrooms with tempeh mixture. Place on a baking sheet and bake for 20 minutes. Serve on a bed of arugula.

Calories 292; Protein 18 g; Carbohydrates 30 g; Sugars 12 g; Total Fat 14.4 g; Saturated Fat 2.7 g; Cholesterol 0 mg; Sodium 186 mg; Fiber 3.3 g; Beta-Carotene 765 ug; Vitamin C 11 mg; Calcium 125 mg; Iron 4 mg; Folate 85 ug; Magnesium 118 mg; Potassium 863 mg; Zinc 2.4 mg; Selenium 21.1 ug

Comments (2):



06/13/2018 12:58 PM

Rated this recipe: (no rating)



06/15/2018 07:35 PM

Rated this recipe: (no rating)

It was delicious, although I strayed pretty far from the recipe. We had the portobello mushrooms and had a type of spinach I had never had before. I sent Jill to the store for the tempeh; she called and said they only had tofu— no tempeh— so we substituted. Once busy preparing, no lemon— so I used a tangerine. I didn’t quite know how to make bread crumbs so just toasted a whole wheat pita and broke it into small pieces— Jill explained I could have used the food processor. We didn’t have any arugula, but plowed ahead. So, I decline to give a rating, but what I made was delicious!  I definitely want a rematch where I’m better prepared!

This comment was last edited on 06/15/2018 07:37 PM