Spinach & Artichoke Stuffed Mushrooms
Spinach & Artichoke Stuffed Mushrooms are an easy to prepare side dish or appetizer. They are Whole30, Keto, Paleo and can easily be made Vegan!
Servings: 15 mushrooms
Calories: 230kcal
Ingredients
- 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 approx. 15 mushrooms
"Breadcrumb" Topping
- 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
Instructions
- 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.
Nutrition
Calories: 230kcal | Carbohydrates: 19g | Protein: 8g | Fat: 15g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 3mg | Sodium: 721mg | Potassium: 930mg | Fiber: 5g | Sugar: 5g | Calcium: 126mg | Iron: 3mg