Mushroom and Spinach Stuffed Chicken Breasts Recipe
Looking for a dinner that whispers fancy but shouts easy? These vegan mushroom and spinach stuffed “chicken” breasts steal the show. Packed with earthy mushrooms and vibrant spinach, this plant-based dish feels indulgent without the guilt. You get juicy, tender bites stuffed with savory green goodness, all baked to perfection. Impress your taste buds and your dinner guests—no stress, just pure deliciousness. Ready to turn basic vegan into gourmet? Let’s roll up those sleeves and make magic happen with this crowd-pleasing, health-packed recipe.
Mushroom and Spinach Stuffed Chicken Breasts Recipe
Enjoy tender vegan “chicken” breasts stuffed with sautéed mushrooms and fresh spinach, baked until golden and bursting with flavor.
Ingredients
- 4 vegan “chicken” breasts seitan or tofu-based
- 2 cups fresh spinach chopped
- 1 cup mushrooms finely diced
- 2 tbsp olive oil
- 2 garlic cloves minced
- ½ cup vegan cream cheese or cashew cream
- 1 tsp dried thyme
- Salt and pepper to taste
Instructions
- Preheat oven to 375°F (190°C).
- Heat olive oil in skillet; sauté garlic, mushrooms, and spinach until soft.
- Stir in vegan cream cheese and thyme; season with salt and pepper.
- Carefully slice each vegan breast to create a pocket.
- Stuff pockets with mushroom-spinach mixture.
- Place stuffed breasts in baking dish; drizzle with olive oil.
- Bake for 25 minutes until golden and heated through.
- Let rest a few minutes before serving.
Notes
Nutritional values (per serving)
- Calories: 280
- Total Fat: 15g
- Saturated Fat: 3g
- Carbohydrates: 12g
- Fiber: 4g
- Protein: 22g
Vitamins and minerals (per serving)
- Iron: 20%
- Vitamin A: 18%
- Calcium: 12%
- Vitamin C: 10%
- Magnesium: 8%
Additional notes/tips to enhance the flavor
- Add fresh herbs like basil or parsley for a burst of freshness.
- Swap vegan cream cheese with cashew cream for a nuttier taste.
- Serve with a squeeze of lemon to brighten every bite.
- Toast some pine nuts on top for extra crunch.
