Baked Stuffed Portobello Mushrooms
Easy vegan stuffed portobello mushrooms with spinach and garlic. A healthy, flavorful main or side dish ready in under 30 minutes!
Ingredients
- 3 large portobello mushrooms
- olive oil spray
- 1 teaspoon salt, or more to taste
- ¼ teaspoon black pepper, or more to taste
- 3-4 cups fresh spinach, chopped into ribbons
- 2 tablespoons olive oil
- 3-4 teaspoons minced garlic
- ½ cup red onion or shallot, diced finely
- ¼ cup nutritional yeast flakes, optional, for garnish
- toasted pine nuts, for garnish (optional)
Instructions
- Preheat the oven. Set to 500°F.
- Wipe mushrooms clean and remove stems. Lightly spray with olive oil. Season with salt + black pepper.3 large portobello mushrooms, olive oil spray, 1 teaspoon salt, ¼ teaspoon black pepper
- Place on a baking sheet and roast for 4 minutes per side.
- Heat olive oil in a skillet over medium. Add garlic and red onion; cook until softened. Add spinach and cook until just wilted. Season with salt and pepper.1 teaspoon salt, 3-4 cups fresh spinach, 2 tablespoons olive oil, 3-4 teaspoons minced garlic, ½ cup red onion or shallot, ¼ teaspoon black pepper
- Spoon spinach mixture into mushroom caps.
- Broil for 2–3 minutes (optional).
- Garnish with pine nuts, nutritional yeast flakes and red pepper flakes if you like. Serve warm¼ cup nutritional yeast flakes, toasted pine nuts