There’s petite button and there’s burger-sized portobello. One is perfect pre-dinner fare, while the other is a bit meatier. Portobello mushrooms have actually been called the “steak” of vegetarian diets, because they’re so thick and flavorful. So while you could prepare these paleo stuffed mushrooms with any variety, portobellos are the preferred choice. They’re the ones that turn an appetizer into a satisfying meal. Of course, the hearty vegetable filling doesn’t hurt, either.
5 portobello mushrooms, stems removed
16 oz. frozen spinach, thawed and drained
2 cans (14 oz.) marinated artichoke hearts, roughly chopped
1 cup cashews, roasted
3 Tbsp. olive oil
1 tsp. garlic powder
1 tsp. onion powder
1/2 tsp. dried basil
1/2 tsp. dried rosemary
1/4 tsp. cayenne pepper
Sea salt to taste
Black pepper to taste
1. Preheat oven to 350 degrees F.
2. In a medium saucepan over medium heat, cook spinach, artichokes, salt and pepper until heated through.
3. In a food processor, add cashews and pulse until a coarse meal forms.
4. Add olive oil, spices and a little more salt and pepper to food processor. Puree until smooth.
5. Spoon cashew mixture into the saucepan with spinach and artichokes. Stir to combine. Reduce heat to low and heat through.
6. Scoop a spoonful of filling into each mushroom cap. Place filled caps on baking sheet. Bake 15 minutes, or until mushrooms are tender.
7. These paleo stuffed portobello mushrooms can be served warm or cold.