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Serves 6-8


6 oz Oyster mushoomrs


1 bag Artichoke bottoms, frozen
1 Lemon
1 Onion, small
1/4 cup Parsley, fresh
10 oz Spinach, frozen dry


3 tbsp Earth balance margarine
1 Hot sauce

Baking & Spices

1 Salt and pepper

Bread & Baked Goods

1/2 cup Panko
  • Elizabeth Robichaux Froeba

    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.

  • JoyofKosher (Joy of Kosher with Jamie Geller)

    Stuffed Artichoke Bottoms Recipe - Vegan with Oyster Mushrooms

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See all 9 comments

Spinach artichoke pasta--- think I'm going to add zucchini and squash or some other goodies I can pick up at the market!

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