Healthy Wild Rice & Spinach Stuffed Mushrooms
User Reviews
5
Healthy Wild Rice & Spinach Stuffed Mushrooms
Description
Healthy Wild Rice & Spinach Stuffed Mushrooms begin by roasting cubed sweet potatoes until golden and slightly crispy, then lightly toasting pumpkin seeds mixed with maple syrup and cayenne pepper for added flavor and crunch. Wilted spinach is layered on top of the roasted potatoes to incorporate greens into the stuffing. The mixture is combined with cooked wild rice to create a filling that is both substantial and savory-sweet.
The filling is then spooned into large portobello mushroom caps, which act as a hearty base with their meaty texture and mild flavor. Roasting the mushrooms with the stuffing melds the ingredients and softens the mushrooms, making the dish suitable as a vegetarian main course or a satisfying side dish.
Substitutions like butternut squash can be used in place of sweet potatoes if needed. The recipe’s use of wholesome ingredients offers a balanced dish with various textures from creamy to crunchy. It's suitable for those looking for a flavorful vegetable-based entree or side with seasonal produce.
Ingredients
- 1 large sweet potato
- 2 tablespoons olive oil
- salt to season
- black pepper to season
- ½ cup pumpkin seeds raw, unsalted; aka pepitas
- 1 teaspoon maple syrup 100% pure, plus more for drizzling
- ½ teaspoon cayenne pepper
- 2 large portobello mushroom caps or 3 medium mushrooms
- 1 ½ cup spinach
- 1 cup wild rice cooked; or substitute for rice of choice
- 2 large portobello mushroom caps (or 3 medium)
Instructions
- Begin by preheating the oven to 450 degrees and lining 2 baking sheets with foil.
- Slice sweet potatoes into ½-inch cubes (to make slicing easier, I softened mine by wrapping a damp paper towel around it and popping it in the microwave for 3-5min.)
- Toss cubed sweet potatoes with olive oil, salt and pepper and lay them out on one of the baking sheets. Bake for 25-35 minutes, turning halfway through until potato cubes are golden and slightly crispy.
- While the potatoes are cooking, toss pepitas, maple syrup, and cayenne pepper in a small bowl. Lay seasoned pepitas on the second baking sheet and put in the oven with potatoes for 4-5 minutes or until lightly toasted. Remove and set aside.
- Just before the potatoes are done cooking, remove them from the oven and layer spinach on top. Put back in the oven for the last 2-3 minutes or until spinach is wilted. Lower the oven to 400 degrees.
- Once the veggies are cool, in a separate bowl mix together the sweet potatoes and spinach with the rice. Season with salt and pepper and set aside.
- Take your washed mushroom caps, brush both sides with oil, salt and pepper, and place on the baking sheet (gill side up). Scoop rice and veggie blend into caps, mounding extra towards the center. Drizzle with olive oil, a dash of salt and pepper, and bake for 15-25 minutes, or until the mushrooms are tender and thoroughly cooked.
- Once cooked, remove from the oven and transfer to a serving plate. Top with maple-spiced pepitas and a light drizzle of maple syrup. Enjoy!
Notes
- If you don't have sweet potatoes, butternut squash makes a good substitute.
- Toast pumpkin seeds until lightly colored to bring out their nutty flavor without burning.
- Wilt spinach over roasted sweet potatoes before combining to retain moisture and integrate flavors.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 310 kcal
% Daily Value*
| Calories | 310kcal | 16% |
| Carbohydrates | 35g | 12% |
| Protein | 10g | 20% |
| Fat | 17g | 26% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 10g | 50% |
| Trans Fat | 0.01g | 1% |
| Sodium | 76mg | 3% |
| Potassium | 821mg | 17% |
| Fiber | 6g | 24% |
| Sugar | 8g | 16% |
| Vitamin A | 13219IU | 264% |
| Vitamin C | 5mg | 6% |
| Calcium | 53mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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