Mar 8, 2018

Spinach Roasted Portobello Mushrooms

Serves 3


6 large portobello mushrooms,
1 tbsp olive oil,
1 tsp sea salt,
200 gr. chopped spinach,
1 small leek finely chopped,
50 gr. shredded vegan parmesan,
1 tbsp soy sauce,
1 large chili pepper chopped.
1 medium mushroom chopped.
1/2 tsp blackpepper.
2 tbsp microgreens.


1.  Wash and drain portobello mushrooms. Spray caps with olive oil cooking spray on both sides.

2.  Pre-heat oven to 200 degrees. Line a parchment paper in a baking pan.

3.  Place mushrooms onto the pan. Bake for 15 minutes or until golden browned.

4. In a large pan, saaute leek and peppers together in olive oil. Add chopped mushrooms, soy sauce and spinach. Cook on medium heat for 4-5 minutes.

5. Add salt and blackpepper, stir and remove from the oven.

6. Using a small spoon, fill mushrooms with spinach mixture.

7. Spread vegan parmesan over the mushrooms.

8. Bake for 3-4 minutes.

9. Decorate with microgreens.


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