spinach artichoke stuffed mushrooms & rosemary foccacia

I find it disconcerting that spinach and artichokes, which marry into the most perfect flavor combination, seem to find their way exclusively into that fatty, cheesy dip found at every potluck and on every chain restaurant appetizer menu. In my effort to work this tasty pair of vegetables into a delicious vegan dish, the following recipe for Spinach Artichoke Stuffed Mushrooms was born. The flavor is so rich and savory; you won’t miss any of the gooey, cheesy mess of that dairy drenched dip. Tonight, we decided to make an incredibly easy Rosemary Foccacia to serve along side our mushrooms and it came together for such a satisfying meal. I have included some tips on timing the two dishes together below the recipes*.
Spinach Artichoke stuffed Mushrooms

2 large Portobellos
1 tsp Extra Virgin Olive Oil
dash Salt
dash Pepper
1 Tbsp Balsamic Vinegar

Preheat oven to 375 degrees.
Heat oil in a sauté pan over med-high heat.
Carefully remove the stems from the portobellos.
Season stemless portobellos with salt and pepper and sauté for about 3 minutes on each side.
Add balsamic vinegar to the sauté pan and allow it to reduce and coat the mushrooms. (This will happen very quickly.)
Once mushrooms are evenly coated, transfer them to a cookie sheet, cap side down.

Extra Virgin Olive Oil
1 large clove Garlic, minced
¾ cup chopped Onion
3 oz fresh Spinach (about 2 handfuls)
4 chopped Artichokes (from an 8 oz can, packed in water and drained)
3 sprigs fresh Thyme, leaves removed
Nutritional Yeast
2 thin slices of a Whole Wheat Baguette (fresh or day old is fine)
¼ cup Vegetable Stock

Toast baguette slices in toaster oven.
Carefully cut each toasted slice into small cubes. (This should equal about ½ cup.)
In the same pan used to sauté the mushrooms, add a drizzle of olive oil, onion and garlic.
Saute onions and garlic for about 3 minutes.
Add spinach and cook until it begins to wilt.
Add artichokes, thyme, nutritional yeast (to your taste), and a dash of salt and pepper.
Add bread and vegetable stock.
Stir all ingredients until thoroughly combined.

Scoop ½ of the filling onto each portobello.
Sprinkle with nutritional yeast (to your taste).
Bake for 5-8 minutes.
Enjoy!

Rosemary Foccacia

½ tsp Dry Active Yeast
1 cup Warm Water
2 Tbsp Extra Virgin Olive Oil
additional Extra Virgin Olive Oil for topping

1 ½ cups Whole Wheat Flour
½ tsp Sea Salt
additional Sea Salt for topping
2 Tbsp Fresh Rosemary, chopped
1 sprig Fresh Rosemary for topping

In a large bowl, combine yeast and water until yeast has dissolved.
Add olive oil to yeast mixture.
In another bowl, combine flour, sea salt and chopped rosemary.
Combine wet and dry ingredients.
Knead dough on a lightly floured surface for about 5 minutes.
Form dough into a ball and coat with olive oil.
Place in a bowl covered with a towel and allow the dough to rise for 30 minutes.
Knead dough on a lightly floured surface for about 2 minutes.
Using a floured rolling pin, roll dough flat and press into a circular cake pan.
Poke several times with a fork, brush with olive oil, and sprinkle with fresh rosemary leaves and sea salt.
Pre-heat the oven to 375 degrees.
Cover pan with a towel and let the dough rise again for about 20 minutes.
Bake for 25 minutes until the bread has lightly browned.
Let bread cool for about 10 minutes before serving.
Serve with extra virgin olive oil and/or balsamic vinegar for dipping.

*If you’re planning on making these two dishes together, here are some tips for perfect timing. While your dough is rising for the second time, prep all of your ingredients for your stuffed mushrooms and pre-heat the oven. Once your bread is in the oven, begin the recipe for the mushrooms. When you take the bread out to cool, pop the mushrooms in the oven. By the time your portobellos are done, the bread will be cool enough to slice and serve along side them.