spinach scramble stuffed ‘shrooms

by Kristina Sloggett

in appetizers,Breakfast,Dessert,Gluten Free,recipes,snacks,Vegan

spinach scramble stuffed 'shrooms

SPABETTIE IS A FINANCIALLY COMPENSATED BLOGGER AMBASSADOR FOR THE MUSHROOM COUNCIL, AND IS PARTICIPATING IN THE #MUSHROOMMAKEOVER 30 DAY WEIGHT LOSS CHALLENGE. THE OPINIONS EXPRESSED HEREIN ARE THOSE OF SPABETTIE AND ARE NOT INDICATIVE OF THE OPINIONS OR POSITIONS OF THE MUSHROOM COUNCIL OR MAMAVATION.

 

Week Two of #MushroomMakeover is coming to a close, and for me, this week was even better than last!

The workouts from our trainer Mark Segedie, continue to be both fun and challenging! This week included two arm circuits – good because I really want to focus on my arms lately, bad because I have not focused on my arms lately. Ha! Noodle arms over here. I am loving the challenges, making sure I get to my 10,000 steps a day (some days, SO EASY, other days that number seems so unattainable). Most days I get there, as well as drinking plenty of water as RD Corrine reminds us to do.

Working with the registered dietitian Corinne Dobbas this week was a good thing too – our focus this week was to be mindful with our meals – focus on the food rather than the television, laptop, whatever the usual distraction may be. Eat slowly, enjoying the flavors, the textures, all of it. I will admit this was a difficult challenge for me, and one where I learned some things about myself. It took some effort at lunch time – when I am normally on my own during the day – to sit and enjoy, without working in front of the computer or watching television. I made myself go outside to sit in the sunshine during breakfast one day – I enjoyed the sunshine and the dachshunds sat out there with me, taking it all in. A big challenge for me is background noise – I found I need it, or at least think I do. I will definitely continue to work on this one, as it is bigger than this one week project for me.

Between the workouts, staying hydrated, eating healthfully and mindfully, I found the number on the scale is once again less than the week before. This is a positive for me – I rarely step on the scale and this was not my biggest reason for taking on the #MushroomMakeover challenge, but it is definitely a nice aspect.

This week’s Mushroom Makeover meals:

visiting a brew pub with friends for lunch one day, I was happy to see they not only had a vegan option on the menu, but that it was a veggie burger made from mushrooms!

mushroom burger

 

a new recipe I will be sharing soon – Hearty Roasted Mushroom Bisque – is a big bowl of comfort on a cool day.  yes, we are enjoying some Spring Sunshine now, but the temps are still crisp and cool, and this savory soup hit the spot for dinner and lunch the next day!

blackened broccoli bisque

 

Buffalo Mac and Cheese Stuffed Portobellos. An unprocessed vegan cheesy mac, topped with sauteed mushrooms and hot sauce, stuffed into a large portobello cap – this was a quick and easy weeknight dinner! Using a gluten free pasta keeps this recipe gluten free, since mushrooms are naturally so.

Buffalo mac and cheese stuffed portobello

 

this vibrantly flavored lunch – Baby Bella, Red Pepper and Arugula Sandwich – is pleasing to the eye as well – bright and bold colors and flavors make this a sandwich we will enjoy again very soon! Mushrooms are low in sodium, and so is this sandwich – taking flavor from the red peppers and garlic!

 

and these Spinach Scramble Stuffed ‘Shrooms – flavorful fresh veggie scramble with a tangy bite of goat cheese hidden inside a baby bella mushroom – two or three (depending on size of mushroom cap!) makes a satisfying meal. Adding mushrooms to the scramble recipe itself brings a double dose of shrooms – for a hearty and satisfying meal:

spinach scramble stuffed mushrooms

spinach scramble stuffed ‘shrooms

YIELD: 6-8 pieces

dairy, egg, and gluten free, vegan

INGREDIENTS:

1/2 package extra firm tofu, drained and pressed
1 tablespoon tahini
1 teaspoon soy sauce (organic tamari gluten free)
1 teaspoon turmeric
1 1/2 – 2 tablespoons coconut oil, divided
1 small carrot, scrubbed and chopped
1 clove garlic, minced
3-4 small crimini mushrooms, sliced
large handful fresh baby spinach
6-8 baby portobello caps
4 tablespoons vegan goat cheese

INSTRUCTIONS:

Preheat oven to 300 degrees.

Crumble tofu into bite size pieces with a fork (or hands). Combine tahini, soy sauce and turmeric, mix into tofu and set aside to marinate.

Prep remaining ingredients – chop carrot, garlic, slice mushrooms. In skillet over medium heat, melt coconut oil. Add carrot, garlic, criminis and spinach, saute until softened. Add marinated tofu crumbles, combine and cook through.

To assemble: brush mushroom caps to clean, remove stems. Arrange on prepared (parchment) baking sheet, brush with coconut oil. Spoon a small dollop goat cheese into each mushroom cap, fill with scramble. Bake at 300 degrees for 10-15 minutes, until warmed through. 

vegan scramble stuffed mushrooms

 

 

 

Mushroom Makeover

SPABETTIE IS A FINANCIALLY COMPENSATED BLOGGER AMBASSADOR FOR THE MUSHROOM COUNCIL, AND IS PARTICIPATING IN THE #MUSHROOMMAKEOVER 30 DAY WEIGHT LOSS CHALLENGE. THE OPINIONS EXPRESSED HEREIN ARE THOSE OF SPABETTIE AND ARE NOT INDICATIVE OF THE OPINIONS OR POSITIONS OF THE MUSHROOM COUNCIL OR MAMAVATION.

 

week one recap and Miso Arugula Greens with Roasted Portobello recipe

follow The Mushroom Council on twitter

like The Mushroom Channel on facebook

learn more at Mushroom Info AD

 

I shared this recipe with Healthy Vegan Fridays.

 

{ 7 comments… read them below or add one }

1 tamara March 21, 2014 at 4:05 pm

Yum! I love mushrooms. All of these look great, and I’m especially excited for the recipe for that mushroom bisque.

I’ve been meaning to tweet you and let you know that I *finally* made your kalamata garlic bechamel lasagna. I’ve had it on my to-make list since you first posted it. I was blown away! It was so delicious. Thanks for sharing such great recipes. (My little post about it is here in case you want to see, but my food photos suck! http://drydenlane.tumblr.com/post/79796286529/the-last-weekend-of-february-i-made-the-second-of)

Also, wondering which brewpub the mushroom-based veg burger is from (if it’s a Portland spot). Thanks!

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2 The Peace Patch March 21, 2014 at 7:00 pm

yowiezowie that’s a capful of yum! I love the mac & cheese cap too…brilliant stuff! You’re so right about the mindful eating. I’ve found I’m way more attentive to subtle flavors when I eat in a quiet calm relaxed mood with no distractions. Thanks for the reminder, and for the recipe…and the mushroom links for more vegan shroom recipes too! :)

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3 Johanna GGG March 22, 2014 at 4:24 am

this looks like an excellent breakfast idea – I am not a huge mushroom lover but I do enjoy some with a tofu scramble so the idea of baking it in the mushroom is brilliant and sounds delicious

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4 Adriana Martin March 24, 2014 at 12:08 pm

those spinach scramble stuffed mushrooms are a great idea for a brunch loved them!

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5 Kristina Sloggett March 24, 2014 at 7:08 pm

thanks Adriana! I’m sure they will make a regular appearance even after our challenge is over! ;)

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6 Heather @ Better With Veggies March 25, 2014 at 8:40 pm

Mindful eating is something I am not good at, as I am so often multi-tasking (a big no-no, I know!). It’s such a great thing to be reminded of!

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7 Kristina Sloggett March 26, 2014 at 11:51 am

I am not good at it at all! it was definitely something I had to be conscious of, especially when eating alone during the days I am home. I don’t even always sit at the table – sometimes I stand (I know…) or go to the couch in front of the television and my other laptop. *sigh* it was a GREAT exercise last week, and while I still want “noise” while eating (it’s a hearing people chew thing, and I know, it’s all my own stuff ;) ), but I now listen to music rather than television – that’s something.

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