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.