Serves: 4-8
Time: 25-30 mins
Ingredients/ Materials:
8 Portobello Mushrooms
Large Pot
2, 16 ounces of spinach (I use the clear boxes from HEB or Whole foods)
Minced Garlic
Pepper
Salt
2 bags Vegan Mozzarella Cheese (Follow Your Heart )
Olive Oil
Baking Sheet
1 Tomato
Bread Crumbs (white or Japanese)
Mushroom Steps:
Preheat oven to 350 degrees
Rinse mushrooms with warm water
Pour 1 tablespoon of olive oil on each mushroom
Rub oil on the inside and outside of each mushroom
Sprinkle sea salt and pepper on the inside and outside of each mushroom.
Place mushrooms in the oven for 10-15 mins.
Sit to the side to cool while making the stuffing.
Leave your oven on, you will need to use it again.
Stuffing Steps:
Add spinach to pot with 1/2 cup of olive oil (you may have to add a small amount of spinach until all spinach is sauteed)
Add 2 tablespoons of minced garlic, 1 teaspoon of salt, and 1 teaspoon of pepper to pot with spinach.
Add 1 & 1/2 bags of vegan cheese to sauteed spinach and mix together until ALL cheese is melted.
Make sure all ingredients are mixed into spinach evenly.
Add one cup of bread crumbs to pot and fold into spinach mix (bread crumbs will hold the stuffing together)
Stuff each mushroom with mixture.
Place stuffed mushrooms in the oven for 5 mins
Top with diced tomatoes
Share and Enjoy !!!!
Be sure to comment.