Vegan Mushroom Florentine
Baby portabella mushrooms, spinach, and tomatoes in a flavorful vegetable broth make up this Vegan Mushroom Florentine that is perfect as a side dish or a vegan main dish!
Servings: 2
Calories: 261kcal
Ingredients
- 8 ounces baby portabella mushrooms, cleaned
- ¾ cup thawed frozen spinach, squeezed dry (or 1 cup fresh spinach)
- 1 tomato seeded and chopped
- 1 cup vegetable broth (garden, non-tomato based)
- 1 teaspoon dried parsley
- ¼ teaspoon garlic powder
- 4 tablespoons vegan butter or margarine
- salt and pepper, to taste
Instructions
- Melt the vegan butter or margarine in a medium pan over medium-high heat. Add the mushrooms, spinach, tomatoes, parsley, and garlic powder. Saute for 2 minutes.
- Pour in the vegetable broth, reduce heat, cover and simmer, stirring occasionally, for 8-10 minutes, or until the mushrooms are soft. Serve hot.
Nutrition
Calories: 261kcal | Carbohydrates: 11g | Protein: 5g | Fat: 23g | Saturated Fat: 4g | Sodium: 791mg | Potassium: 760mg | Fiber: 3g | Sugar: 5g | Vitamin A: 8625IU | Vitamin C: 11.6mg | Calcium: 90mg | Iron: 1.6mg