If you’re looking for a recipe that’s savory, creamy, vegan and delicious, then look no further!
My roasted portobello mushrooms Florentine recipe is a knockout in the flavor stakes and the addition of the moreish vegan mozzarella spread makes this a quick and easy midweek meal that you and your family will be sure to love!
I’ve talked before about the health benefits of mushrooms, and in addition to providing all their valuable nutrition, they also shine in vegan cooking due to their rich, earthy and savory flavors.
If you’ve been missing the flavor and texture of meat since going vegan (or even if you haven’t) mushrooms make a stellar stand in.
Pro tip: This recipe only calls for the mushroom caps but instead of discarding the stems, keep them and use them in another recipe. Some ideas are: finely slicing them and adding them to a pasta sauce, or adding them to a pot of stock or soup.
To complete this recipe, you have to also make my vegan mozzarella spread recipe. This spread is so cheesy and creamy and you can definitely go ahead and make a big batch of it to use in other recipes during the week.
We love using it on loaded baked potatoes, in vegan lasagna and even to make grilled cheese.
Besides being super tasty and healthy, the great thing about this roasted portobello mushrooms Florentine recipe is that it looks like it takes a lot of time to make – which it doesn’t. With holiday season coming up, you might even consider this recipe for your menu?!
Want more mushroom recipes? Here you go…
- Baked Potato, Green Beans and Shiitake Mushrooms with Curry Miso Sauce
- Red Lentil Stew with Portobello Mushrooms, Roasted Butternut, and Lemony Spinach
- Stir-Fried Baby Bok Choy, Tofu, Shiitake Mushrooms, & Carrots
- Asparagus Risotto with Mushrooms
- Mushroom, Celery Root, and Spinach Ragu
- 20 Mighty Vegan Mushroom Recipes
If you make these roasted portobello mushrooms Florentine, don’t forget to come back and let me know how you liked this recipe in the comments section below.
You can also tag us on Instagram @One_Bite_Vegan. We love to see what you’ve been creating in the kitchen!
Roasted Portobello Mushrooms Florentine
Ingredients
- 12 portobello mushroom caps
- 2 pounds fresh baby spinach
- 3 garlic cloves minced
- 3 tbsp olive oil
- salt and pepper to taste
- 1 recipe vegan mozzarella spread
Instructions
- Preheat the oven to 450°F
- Make the vegan mozzarella spread
- Place the portobello mushrooms on a parchment lined sheet pan. Brush the mushrooms with olive oil on both sides and season with salt and pepper. Place the mushrooms caps cut stem side up and roast in the oven for 10-12 minutes or until tender. Remove from the oven.
- In a large skillet, heat the remaining olive oil over medium-high heat. When the oil is hot add the garlic and stir for a few seconds. Add the spinach in and sauce until just wilted. Season to
taste with salt and pepper. - Divide the sautéed spinach equally over the roasted portobello caps. Pour the mozzarella spread over all the mushroom/spinach caps and place back in the oven for 1-2 minutes or just until the mozzarella spreads sets up. Remove from the oven and serve immediately.
