These vegan stuffed artichoke bottoms have a hidden oyster mushroom in the middle for an extra layer of surprisingly flavor.
- Cook Time
- Prep Time
- 6-8 ServingsServings
- 1 bag of frozen artichoke bottoms, thawed
- 3 tablespoon Earth Balance margarine
- 10 oz. frozen spinach, defrosted and squeezed dry
- 1 small onion, finely chopped
- 1/4 cup chopped fresh parsley
- 1/2 cup panko
- hot sauce to taste
- salt and pepper to taste
- 6 oz. oyster mushoomrs, optional
- lemon zest from 1 lemon
In a large sauté pan, melt half the margarine and add the artichoke bottoms. Cook on high until lightly browned on both sides.
Remove artichokes to a baking dish add the rest of the margarine and then add the spinach, onion, parsley, bread crumbs, Tabasco sauce, and salt. Cook for 10 minutes, stirring occasionally. Remove from the heat and adjust seasoning to taste.
Bring empty pan back over high heat, add oyster mushrooms and saute until they get golden brown.
Lay one mushroom in the center of each artichoke bottom and top with spinach mixture. Place in a 350 degree oven and cook for about 20 minutes. Sprinkle lemon zest over top and serve.