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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.
Print Recipe
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 4 servings
Calories: 280
Ingredients Method Notes

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

Method
 

  1. Preheat oven to 375°F (190°C).
  2. Heat olive oil in skillet; sauté garlic, mushrooms, and spinach until soft.
  3. Stir in vegan cream cheese and thyme; season with salt and pepper.
  4. Carefully slice each vegan breast to create a pocket.
  5. Stuff pockets with mushroom-spinach mixture.
  6. Place stuffed breasts in baking dish; drizzle with olive oil.
  7. Bake for 25 minutes until golden and heated through.
  8. 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.