Almost Vegan Stuffed Mushrooms

These are heavenly and filling! I served them with some grilled asparagus. If you are vegan, just leave off the cheese. These make for great left overs, reheat in the oven for 20 minutes.


  • 6 portobello Mushrooms, gills scrapes off and cleaned
  • 2 tbsp balsamic
  • 2 tbsp olive oil
  • 1 tbsp tamari or soy sauce


  • 1/4 c pine nuts toasted
  • 1 can Artichokes in water, drained
  • 1 c spinach
  • 1/2 c basil leaves
  • 8 cremini mushrooms
  • 4 cloves garlic
  • 1/2 white onion
  • 2 tbsp lemon juice
  • 4 tbsp olive oil
  • Salt and pepper


  • 6 tbsp Gorgonzola

Preheat oven to 350.

Combine balsamic, olive oil and tamari in a small bowl. Spray a large baking dish, add mushrooms and drizzle with marinade. Turn a couple times to coat and marinate for at least 30 min.

In a food processor combine stuffing ingredients and pulse to combine leaving slightly chuncky.

Stuff mushrooms with mixture and bake for 30 minutes. Top with cheese and bake 5 more minutes to melt cheese.

Serves 6.

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