Home » Dinner » Spinach and Tomato Stuffed Portabella Caps with Baby New Potatoes & Chickpea Spinach Sautee

Spinach and Tomato Stuffed Portabella Caps with Baby New Potatoes & Chickpea Spinach Sautee

Stuffed portabella mushrooms are one of my favorite staples! There are so many toppings to put in a mushroom cap, I will say it again: USE YOUR IMAGINATION!! Get creative with your cooking! Right now one of my favorite sides is chickpea, spinach sautee, I could seriously eat it at every dinner with anything! What are you hooked on right now??

Stuffed Portabello with Baby New Potatoes

Serves 4

4 portabella mushrooms, stem removed

1 cup cherry tomatoes, diced

2 bag baby spinach

1 tbsp paprika

2 lbs baby new potatoes

1 tbsp olive oil

1 tsp white pepper

1 tsp Lawyer’s salt

1 tsp BBQ spice

1 can chickpeas, drained and rinsed

1 tsp herb infused olive oil

1 tsp red pepper

4 slices vegan cheese

Greek yogurt, optional topping

Directions

  1. Preheat oven to 375 degrees
  2. Sautee tomatoes, 1 bag baby spinach and paprika for 6 minutes until spinach is wilted.
  3. Stuff mushrooms: vegan cheese, tomato-spinach mix and bake on a baking sheet for 25 minutes.
  4. Toss baby new potatoes with 1 tbsp olive oil, white pepper, Lawyer’s salt and BBQ spices and place in a single layer on baking sheet. Bake for 25 minutes with mushrooms.
  5. Sautee chickpeas, 1 bag spinach, herb infused olive oil and red pepper for 6 minutes. Slightly mashing chickpeas while sautéing.
  6. Plate: 1 mushroom top with Greek yogurt, new potatoes and chickpea-spinach sauté. YUM!!
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