1tablespoongheeor grass-fed butter, if you can tolerate it
1lbfrozen spinachthawed with the water squeezed out
1 14-ouncecan artichoke heartschopped
1teaspoononion powder
1/2teaspoongarlic powder
1/2teaspoonpaprika^optional, omit for nightshade-free
2teaspoonssalt
1/2teaspoonpepper
2lbsof button mushroomscleaned with the stems removed
1cupcashew creamrecipe below
1/2cupnutritional yeast
optional topping for crunch: 1 cup coconut or avocado oil potato chips crushed(we like the Jackson's Honest or Good Health Natural Foods brands) - omit for 21DSD
Instructions
Preheat the oven to 350 degrees F.
Heat the olive oil in a medium sized saucepan over medium high heat, and add the onion and garlic. Cook for 10 minutes, stirring often.
Make a well in the onion mixture and add the ghee. Once the ghee has melted turn the heat to medium low and add the spinach, artichoke hearts, onion powder, garlic powder, paprika, salt and pepper and stir everything to combine. Continue to cook for 10 more minutes, stirring often.
While the spinach and artichoke mixture is cooking, place the mushrooms on a baking sheet, drizzle with the remaining olive oil and bake for 10 minutes. Remove from oven and place topside down on a paper towel, so any excess water can drain away.
Remove the saucepan from the heat and add the cashew cream and nutritional yeast. Stir everything to combine and set aside.
For assembly, spoon a portion of the spinach mixture into each mushroom.
These can be served at room temperature, garnished right before serving or can be warmed in a 350-degree oven for 10 minutes. If you're going to garnish warmed mushrooms with the chips, heat the first, then garnish immediately before serving to keep the chips crunchy.
If you have extra spinach and artichoke mixture leftover, you can serve this as a dip with crudités, paleo-friendly crackers, or with additional avocado or coconut oil chips.