If you like artichoke dip, a perennial favourite, you’ll love this healthier and more flavour-packed version that we stuff into meaty portobellos. I like to serve two mushrooms per person as a main dish or one each as a side.


  • 9–10 ounces/250–300g fresh or thawed frozen spinach, lightly steamed and cooled
  • 1 cup/175g cooked* or BPA-free tinned or Tetra Pak salt-free white beans, drained and rinsed
  • 2 tablespoons finely chopped spring onion
  • 1 garlic clove, finely chopped
  • 2 tablespoons nutritional yeast
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon white miso paste
  • ¼ teaspoon ground bl
  • ack pepper
  • 1 (400g) BPA-free tin or Tetra Pak salt-free artichoke hearts, drained, or 1 (10-ounce/300g) package frozen artichokes, cooked and cooled
  • 4 large portobello mushrooms, stems removed
  • 2 tablespoons apple cider vinegar
  • ½ teaspoon onion powder
  • ¼ teaspoon ground black pepper


Squeeze the excess moisture from the cooled spinach and set the greens aside.

In a food processor, combine the white beans, spring onion and garlic and pulse until finely chopped. Add the nutritional yeast, lemon juice, miso paste and black pepper and process until smooth and well blended. Add the artichokes and pulse until they are chopped. Add the spinach and pulse to combine. Set aside.

Preheat the oven to 190°C/375°F/gas mark 5. Line a baking tray with a silicone mat or baking parchment.

Arrange the mushroom caps, stem side down, in the prepared tray. Whisk together the apple cider vinegar, onion powder and black pepper in a small bowl and brush it on the mushrooms. Bake for 10 minutes to slightly soften the portobellos. Remove the tray from the oven and set aside until the mushrooms are cool enough to handle. Gently flip the mushrooms and stuff them with the filling. Return the tray to the oven and bake the stuffed mushrooms for 15 minutes, or until hot throughout.

Remove the tray from the oven and serve the stuffed mushrooms immediately.

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