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
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