Roasted Portobello Mushrooms Florentine
Savory and delicious, this plant-based delight can be put together quickly and will be sure to impress!
Servings: 6 people
Calories: 136kcal
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.
Nutrition
Calories: 136kcal | Carbohydrates: 12g | Protein: 8g | Fat: 8g | Saturated Fat: 1g | Sodium: 135mg | Potassium: 1461mg | Fiber: 6g | Sugar: 5g | Vitamin A: 14178IU | Vitamin C: 43mg | Calcium: 157mg | Iron: 5mg