Mar 30, 2013

Artichoke + Bean Stuffed Portobellos

For a dish with zero grains, I can’t believe how filling these guys are! I made them for lunch, two for each of us, and I could barely finish. Artichoke hearts are satisfying while being low in calories.

Thanks to cynarin and another antioxidant called silymarin, artichokes are very beneficial to the liver. Studies have found they may even regenerate liver tissue. Artichokes have long been used in folk and alternative medicine as a treatment for liver ailments and the scientific studies are now proving them to be correct.

And beans! Beans are filling, too. They are slow to digest and make you feel full while also being low in calories… Yes. I like beans.

This recipe took about 15 minutes to put together, start to finish.


  • 4 large portobello mushrooms, stems removed (Save them for something else or put them in your veggie scrap stock bag!)
  • 1 package frozen artichoke hearts, thawed (or canned and drained, but try to find an unsalted version and NO oil)
  • 1 cup small red beans, like adzuki, drained and rinsed
  • 1 cup frozen peas (You can thaw them ahead of time if you want. I didn’t and they worked fine)
  • 1/4 cup raw pumpkin seeds
  • 1 TBS raw cashew butter
  • 1 tsp miso paste
  • 1 TBS Spike salt-free seasoning


  1. Preheat oven to 350 degrees F.
  2. Put the artichoke hearts in a food processor and pulse until chopped, not too small.
  3. Add the cashew butter, Spike and miso.
  4. Pulse until combined.
  5. Transfer the artichoke mixture to a small bowl and add the peas, beans and pumpkin seeds and stir to combine.
  6. Stuff the mushroom caps with the mixture.
  7. Bake for about 30 minutes, until the mushrooms are a little soft.
  8. Serve topped with some nutritional yeast or almond parmesan cheeze.

Serves 2. Enjoy!

Healthy trails,

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