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Spinach Artichoke Bowl with Marinated Portobello Mushrooms
Prep Time
20 minutes
Prep Notes
Marinated Portobello mushrooms and the spinach artichoke mixture is quite the veggie load. Enough so, you may be tempted to call it a salad. Yep, a warm, filling, delightful salad. Perfect for the negative bazillion degrees it is outside but with enough spring flavors you find hope from this meal alone.
Cooking Time
30
Yields
4-6
Ingredients
MUSHROOMS
- 16 Medium Portobello Mushrooms, sliced (or you can use large Chestnut mushrooms)
- 4 Tbsp balsamic vinegar
- 1/3 cup Tamari sauce
- 1/3 cup olive oil
- 4 cloves garlic, minced
- 1 Tbsp lemon juice
- 1 tsp dried rosemary
- 1 tsp dried oregano
- 1/2 Tbsp dried thyme
- Salt & Pepper, to taste
SPINACH ARTICHOKE
- 1 Sweet onion, chopped
- 4 cups spinach, chopped
- 1 jar marinated artichoke hearts, drained
- 1 red bell pepper, chopped
- 1tsp minced garlic
- 1 Tbsp coconut oil
CAULIFLOWER RICE
- 1 head cauliflower, trimmed and cut into florets
- 10oz goat cheese
- 1/4-1/2 cup veggie broth
- 1tsp garlic powder
- salt & pepper, to taste
- pinch of nutmeg
Directions
- Whisk together the balsamic, tamari sauce, olive oil, garlic, lemon juice, rosemary, oregano, thyme and salt & pepper. Pour over mushrooms and let marinate 30 minutes (optional) and place on a baking sheet and bake at 350 degrees for 20-30 minutes or until tender.
- Meanwhile place the cauliflower in food processor and chop until the consistency of rice
- Once cauliflower is the consistency of rice, place in a skillet and toast slightly
- once toasted add goat cheese and enough broth to create a creamy consistency
- Add in garlic powder, nutmeg, salt and pepper to taste. Keep warm.
- heat another medium skillet over medium heat, add coconut oil, onion, pepper, garlic and artichoke hearts
- Once veggies are tender, add spinach and cook until just wilted
PUTTING TOGETHER THE "BOWL"
- Place a large spoonful of cauliflower rice in a soup bowl,
- Top with the spinach artichoke mixture and the marinated sliced mushrooms.
- ENJOY!
Notes
You can make this a bit quicker by using plain, prepared/packaged cauliflower rice
I would also recommend marinating the mushrooms in the fridge during the day while you are at work so you only have the baking to do when you start dinner.
Credit
Recipe by Simple Roots
https://simplerootswellness.com/spinach-artichoke-bowl-with-marinated-mushrooms/