Spinach, Leek and Mushroom Saute

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The abundance of plump, juicy balsamic infused mushrooms combined with flavorful Leeks and Spinach make a satisfying meal when combined grains such as Brown Rice or Quinoa. 

How Healthy Is That?  Spinach is a good source of calcium, folate, vitamin K and iron, all of which are needed for healthy bone and blood development. Spinach is also rich in vitamin C and is a very good source of dietary fiber. It contains copper, protein, phosphorus, zinc and vitamin E. Spinach also contains cartenoids which protect your cells from the damaging effects of free radicals, and enhance your immune system. Spinach, along with all the dark, green leafy vegetables are nutritional powerhouses. 

Recipe Ingredients

1 Tablespoon Canola Oil

1/2 White Onion, chopped

2 Cloves Garlic, diced

1 Large Leek or 2 medium Leeks, chopped into 1/4- 1/2 inch wide rounds

6-8 medium sized Portabella Mushrooms, chopped (Approx. 3-4 Cups)

2 Tablespoons Balsamic Vinegar 

1 Cup Parsley, chopped

1/2 pound Spinach Leaves, fresh (stems removed if desired)

3 Tablespoons Water

Salt and Pepper to taste

Recipe Directions

Heat canola oil in large skillet over medium high

Add onions, leeks and garlic and saute until onions and leeks are tender (approx. 5-7 minutes)

Add mushrooms and balsamic vinegar and saute until mushrooms are semi-soft and juicy (approx 3-5 minutes)

Add parsley, spinach and water and mix with ingredients in skillet

Cover and continue heating for about 3 minutes or until spinach is just wilted

Add Salt and Pepper, if using

Remove from heat and serve immediately

Serves 2-4

Copyright 2010 
Lisa Casey, M.S.Ed of Living, Loving Food
All rights reserved.

If you re-post this recipe, please give credit where it is due and post a link to

 http://livinglovingfood.blogspot.com/2010/03/spinach-leek-and-mushroom-saute.html

Baked Portabella Mushrooms with "Cream Cheese" Topping

My brother shared this fabulous recipe with me one time when I was looking for something quick and easy to do with Portabella Mushrooms. The only change I made was to use Vegan Cream Cheese instead of regular.  And yes, the vegan cream cheese topping on top of warm, juicy Portabella Mushrooms make for a satisfying culinary experience.

How Healthy Is That? 

When it comes to selenium content, mushrooms are magnificent. A serving of crimini (baby portabella) mushrooms provides almost one-third the RDA for selenium, according to the USDA National Nutrient Database.  Mushrooms are also great sources of three essential B-vitamins: riboflavin, niacin and pantothenic acid. Mushrooms are a particularly rich source of riboflavin and one portabella mushroom fulfills nearly one-third our RDA.


Mushrooms are also an under-recognized source of potassium, an element that helps regulate blood pressure, helps keep the right balance of water in fat and muscle tissues, and helps ensure the proper functioning of cells. For example: a 3-ounce Portabella mushroom cap provides more potassium than a banana or an orange.So, whether you are counting calories or just trying to include more healthful foods in your diet, fresh mushrooms are an ideal addition.


Recipe Ingredients

4 large Portabella Mushroom caps, destemmed, and washed
8 oz of Vegan Cream Cheese; store bought or recipe here
Fresh Ground Black Pepper
(Optional) Other seasonings such as Red Pepper Flakes, Bragg's Kelp Seasoning, Nutritional Yeast Flakes, Seasoning Salt, etc. 
1/4 Cup water

Recipe Directions

Preheat oven to 350 degrees
Spray an 8 X 8 glass baking dish with oil
Spread cream cheese on each mushroom cap
Top with fresh ground black pepper and other spices, as desired
Place mushrooms in baking dish and pour water into bottom of dish
Cover with aluminum foil and bake for 20 minutes.
Remove aluminum foil and bake for an additional 5-10 minutes 
until cream cheese and mushrooms are baked thoroughly

Serve warm.

Serves 2-4

Copyright 2010 
Lisa Casey, M.S.Ed of Living, Loving Food
All rights reserved.
If you re-post this recipe, please give credit where it is due and post a link to http://livinglovingfood.blogspot.com/2010/03/baked-portabella-mushrooms-with-cream.html