Yeah. This one is going to become a regular!
We love portobello burgers and the idea of stuffing them with a nutritional powerhouse like spinach seems like it was meant to be. It is hard to overestimate how good spinach is for you. Providing key nutrients for your skin, bones, vision, blood pressure, and it’s an anti-inflammatory. Keep in mind that one cup of spinach has nearly 20% of the RDA of dietary fiber, which aids in digestion, prevents constipation, maintains low blood sugar, and curbs overeating. With all of it’s green, yummy goodness…What’s not to love??
Note: Even making 6-8 portobello burgers you will have leftovers of this filling as it makes 5-6 cup. YES! That’s great news! This is actually a dip so store it in an airtight container and reheat in the oven as a warm dip for veggies, crackers or pita…you’ll be so glad you have leftovers once you taste how good it is.
Burgers:
6-8 Portabello Mushroom Caps, wiped with a damp cloth, cleaned and de-stemmed
Whole Wheat Rolls
Fresh arugula
Sliced red onion
Filling:
Vegan Spinach Dip (from Kathy @ Healthy. Happy. Life. Vegan Blog)
- 16 oz. organic frozen spinach, thawed
- 1 can cannellini beans
- 3 cloves of garlic
- 1 Tbsp garlic powder
- 1/4 cup lemon juice
- 1-2 Tbsp apple cider vinegar
- 1 cup ‘quick-soaked’ raw cashews
- 1/2 cup raw parsley
- 1 cup raw arugula
- 2-3 Tbsp Nutritional Yeast Flakes
- 1-2 Tbsp extra virgin olive oil
- 1 tsp sea salt
- 1 tsp black pepper
- Topping: Sprinkle of Vegan White Cheese (Daiya)
Prepare:
Directions:
1. Preheat oven to 375F
2.Thaw your spinach by soaking bag in warm water.
3. Quick-soak your cashews in hot salted water – for about 20 minutes. This will soften them a bit to ease the blending process.
4. Add all your ingredients (not beans or cheese) to a food processor. Blend until smooth. Then pulse in the beans. Do a taste test and adjust seasoning to suit your preferences.
5. Fill portobello mushrooms about half full with filling and top with a sprinkle of Diaya Cheese.
6. Place on baking sheet and cook for 20-25. Turn oven to broil. Toss buns in oven to toast and watch closely as the cheese on the mushrooms turns golden brown and bubbly. Remove from oven.
7. Load bun with fresh arugula, red onion, and a thin layer of veganaise.
8. Place warm mushroom on bun. Serve and devour!
Hi Heather! What does “quick soaked” cashews mean? Also, what is the difference between ‘raw’ cashews and unsalted cashews? Can’t wait to try this one!
Hey Jennifer!
A lot of recipes for nut “cheese” have you pre-soak the nuts for hours or overnight which helps provide a creamier consistency when you blend or process them. I rarely have time (or I just forget) to do this! To quick-soak your cashews place them in hot salted water – for about 20 minutes. This will soften them a bit to ease the blending process.
As far as raw vs unsalted? Some packages don’t really make it clear if they are roasted or not. Raw guarantees they are not. If you buy roasted nuts it’s likely that these have been heated to temperatures too high for the nuts and that the oils in them are rancid and the enzymes destroyed.
Hope that helps…I can’t wait to hear what you make and how it goes!
Thank you! Planning to make them Sunday!