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