Spinach Artichoke Bowl with Marinated Portobello Mushrooms
Prep time
Cook time
Total time
Serves: 4-6
  • 16 Medium Portobello Mushrooms, sliced
  • 4 tbsp balsamic vinegar
  • ⅓ cup Tamari sauce (soy)
  • ⅓ cup olive oil
  • 4 cloves garlic, minced
  • 1 Tbsp lemon juice
  • 1 tsp dried rosemary
  • 1 tsp dried oregano
  • ½ tablespoon dried thyme
  • Salt & Pepper, to taste
  • 1 sweet onion, chopped
  • 4 cups spinach, chopped
  • 1 jar marinated artichoke hearts, drained
  • 1 red bell pepper, chopped
  • 1 tsp minced garlic
  • 1 Tbsp coconut oil
  • 1 head cauliflower, trimmed and cut into florets
  • 10 oz. goat cheese
  • ¼-1/2 cup broth
  • 1 tsp garlic powder
  • salt & pepper, to taste
  • pinch of nutmeg
  1. Whisk together the balsamic, tamari sauce, olive oil, garlic, lemon juice, rosemary, oregano, thyme and salt & pepper. Pour over mushrooms and let marinate 30 minutes (optional) and place on a baking sheet and bake at 350 degrees for 20-30 minutes or until tender.
  2. Meanwhile place cauliflower in food process and chop until the consistency of rice.
  3. Once cauliflower is the consistency of rice, place in a skillet and toast slightly.
  4. Once toasted add goat cheese and enough broth to create a creamy consistency.
  5. Add in garlic powder, nutmeg and salt and pepper to taste. Keep warm.
  6. Heat another medium skillet over medium heat add coconut oil, onion, pepper, garlic and artichoke.
  7. Once veggies are tender, add spinach and cook until just wilted.
  8. To prepare place cauliflower rice in a bowl, top with spinach artichoke mixture and top with marinated sliced mushrooms.
  9. ENJOY!
Recipe by Simple Roots at https://simplerootswellness.com/spinach-artichoke-bowl-with-marinated-mushrooms/