Name: Artichoke Stuffed Portobello Mushrooms
Yield: 4
Ingredients: 2 tablespoons low sodium or no-salt-added vegetable broth or more as needed; 1 small onion, sliced; 1/2 red bell pepper, sliced; 2 cloves garlic, minced; 10 ounces frozen artichoke hearts, thawed and sliced; 4 large Portobello mushrooms, stems removed; 1/4 teaspoon garlic powder; 1/4 teaspoon dried basil; 1/4 teaspoon dried oregano; 1/2 cup low sodium pasta sauce; 2 tablespoons pine nuts; 3/4 cup raw cashews, soaked for at least 2 hours, then drained; 1/4 cup hemp seeds; 2 tablespoons nutritional yeast; 2 tablespoons freshly squeezed lemon juice; 1/4 teaspoon black pepper; 1/4 cup water

Serves

Ingredients

2 tablespoons low sodium or no-salt-added vegetable broth or more as needed

1 small onion, sliced

1/2 red bell pepper, sliced

2 cloves garlic, minced

10 ounces frozen artichoke hearts, thawed and sliced

4 large Portobello mushrooms, stems removed

1/4 teaspoon garlic powder

1/4 teaspoon dried basil

1/4 teaspoon dried oregano

1/2 cup low sodium pasta sauce

2 tablespoons pine nuts

For the Cashew Cheese (optional):

3/4 cup raw cashews, soaked for at least 2 hours, then drained

1/4 cup hemp seeds

2 tablespoons nutritional yeast

2 tablespoons freshly squeezed lemon juice

1/4 teaspoon black pepper

1/4 cup water

Instructions

Preheat oven to 350 degrees F.

In a large skillet, heat vegetable broth and saute onions and peppers until tender, about 4 minutes. Add garlic, cook for 30 seconds, then add sliced artichoke hearts and cook until heated through, about 2 minutes.

Place mushrooms on a rimmed baking sheet, gill sides up and sprinkle with garlic powder, basil and oregano. Bake for 20 minutes or until mushrooms are almost tender. Top with pasta sauce, artichoke mixture and sprinkle with pine nuts. Bake for an additional 10 minutes.

To make the cashew cheese, place the ingredients in a high-powered blender or food processor and blend until smooth, adding small amounts of additional water if needed to adjust consistency.

Top mushrooms with a dollop of cashew cheese before serving. Store leftover cashew cheese refrigerated in a sealed container for up to 4 days.

Nutrition Facts

Calories 319, Protein 15 g, Carbohydrates 25 g, Sugars 7 g, Total Fat 20.3 g, Saturated Fat 2.9 g, Cholesterol 0.6 mg, Sodium 61 mg, Fiber 7.4 g, Beta-Carotene 370 ug, Vitamin C 28 mg, Calcium 57 mg, Iron 4 mg, Folate 148 ug, Magnesium 191 mg, Potassium 976 mg, Zinc 4.4 mg, Selenium 21.6 ug

Browse Recipes

Artichoke Stuffed Portobello Mushrooms