Vegan Portobello Mushrooms Topped with Mashed Potatoes & Spinach

Introduction:

Indulge in a hearty and wholesome meal with our Vegan Portobello Mushrooms Topped with Mashed Potatoes and Spinach. This innovative dish brings together the umami-rich flavors of portobello mushrooms with creamy mashed potatoes and nutrient-packed spinach, creating a comforting and satisfying meal that is both vegan and low in SmartPoints. Perfect for a weeknight dinner or a special occasion, this recipe is designed to impress with its rich flavors and elegant presentation. Each component of this dish is carefully crafted to ensure a delightful blend of textures and tastes while keeping it aligned with your Weight Watchers goals.

Ingredients:

For the Portobello Mushrooms:

  • 4 large portobello mushrooms (about 5 inches in diameter)
  • 2 tablespoons olive oil (for brushing)
  • 2 cloves garlic, minced
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • ½ teaspoon smoked paprika
  • Salt and black pepper, to taste

For the Mashed Potatoes:

  • 4 large russet potatoes, peeled and cubed
  • ¼ cup unsweetened almond milk (or any plant-based milk of your choice)
  • 2 tablespoons nutritional yeast (for a cheesy flavor)
  • 2 tablespoons vegan butter or margarine
  • 1 clove garlic, minced
  • Salt and black pepper, to taste

For the Spinach:

  • 4 cups fresh baby spinach (about 2 handfuls)
  • 1 tablespoon olive oil
  • 1 clove garlic, minced
  • Salt and black pepper, to taste

Optional Garnishes:

  • Fresh parsley or chives, chopped (for added color and flavor)
  • Lemon zest (for a hint of brightness)
  • Vegan parmesan cheese (for additional flavor, if desired)

Instructions:

  1. Prepare the Potatoes: Begin by placing the peeled and cubed russet potatoes in a large pot. Cover with cold water and add a pinch of salt. Bring to a boil over high heat. Reduce the heat and let simmer for 15-20 minutes, or until the potatoes are fork-tender.
  2. Mash the Potatoes: Drain the potatoes and return them to the pot. Add the minced garlic, vegan butter or margarine, and nutritional yeast. Begin mashing the potatoes using a potato masher until smooth. Gradually add the unsweetened almond milk, a little at a time, until you reach your desired consistency. Season with salt and black pepper to taste. Set aside.
  3. Prepare the Portobello Mushrooms: Preheat your oven to 375°F (190°C). Wipe the portobello mushrooms clean with a damp cloth and remove the stems. Using a spoon, scrape out the gills to create a more even surface for topping.
  4. Season the Mushrooms: In a small bowl, mix together the olive oil, minced garlic, dried thyme, dried rosemary, smoked paprika, salt, and black pepper. Brush both sides of each portobello mushroom cap with the seasoned olive oil mixture.
  5. Bake the Mushrooms: Arrange the seasoned mushrooms on a baking sheet lined with parchment paper. Bake in the preheated oven for 15-20 minutes, or until the mushrooms are tender and have released their juices. Flip the mushrooms halfway through baking to ensure even cooking.
  6. Sauté the Spinach: While the mushrooms are baking, heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the minced garlic and sauté for about 1 minute, or until fragrant. Add the fresh baby spinach and cook, stirring frequently, until wilted, about 2-3 minutes. Season with salt and black pepper to taste. Remove from heat.
  7. Assemble the Dish: Once the mushrooms are done baking, remove them from the oven. Spoon a generous portion of mashed potatoes onto each mushroom cap, spreading it evenly. Top the mashed potatoes with a serving of sautéed spinach.
  8. Garnish and Serve: If desired, garnish the assembled mushrooms with freshly chopped parsley or chives, a sprinkle of lemon zest, and a bit of vegan parmesan cheese. Serve immediately, while the dish is still warm.
  9. Storage and Reheating: Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave before serving. To maintain the best texture, avoid overcooking the mashed potatoes during reheating.

Nutritional Information:

Per Serving (1 mushroom with toppings, assuming 4 servings total):

  • Calories: Approximately 250
  • Total Fat: 12g
  • Saturated Fat: 2g
  • Cholesterol: 0mg
  • Sodium: 400mg
  • Total Carbohydrates: 28g
  • Dietary Fiber: 6g
  • Sugars: 6g
  • Protein: 8g

SmartPoints:

  • Weight Watchers SmartPoints: Approximately 6 SmartPoints per serving (based on current WW guidelines)

Useful Tips:

  1. Selecting Mushrooms: Choose portobello mushrooms that are firm and have a deep, dark color. Avoid mushrooms that are slimy or have dry patches.
  2. Texture Variation: For creamier mashed potatoes, use a potato ricer or food mill instead of a masher. This will result in a smoother texture.
  3. Adding Flavor: To enhance the flavor of the mashed potatoes, consider adding a pinch of smoked paprika or a dash of nutmeg.
  4. Make Ahead: You can prepare the mashed potatoes and sautéed spinach a day in advance. Store them separately in the refrigerator and reheat before assembling the dish.
  5. Vegan Parmesan: For an extra touch of cheesy flavor without adding too many SmartPoints, use a sprinkle of vegan parmesan cheese.

Conclusion:

Our Vegan Portobello Mushrooms Topped with Mashed Potatoes and Spinach is a wholesome and satisfying dish that brings together classic flavors in a health-conscious format. The umami of the portobello mushrooms pairs perfectly with the creamy mashed potatoes and the vibrant spinach, creating a balanced and flavorful meal. Ideal for those following a vegan diet or simply seeking a nutritious, low SmartPoints option, this recipe showcases how plant-based ingredients can come together to create a dish that’s both comforting and elegant. Enjoy the harmony of textures and flavors in every bite, and feel good about serving a meal that aligns with your health and dietary goals.