Smokey Portobello Harmony
This is were creativity meets with the inside of your fridge.
Ever get stuck not knowing what to make for dinner when you come home? Let’s face it, most of us do. Myself included. Let your creativity kick in. What I usually do is look to see what’s left in the fridge, especially leftovers and then I try to think of different combinations I can put together. Some are fails and most are good. But this one was EPIC!
Smokey Portoballa Harmony
Some left over veggies, a few portobello mushrooms and a touch of creativity and Wow!
Ingredients
- 1 cup smokey vegan mozzarella sauce recipe in previous video
- 1.5 cups loosely packed spinach
- 4 pieces portobello mushrooms remove stems and clean
- 11 pieces cherry tomatoes cut in half, length ways
- 2 long green onion or scallions cut into small pieces
- 2 cloves fresh garlic minced
- 1 whole bell pepper cut thin, lengthwise pieces
- 1 tsp Italian seasoning
- 2 pinches course sea salt
- 2 pinches dried parsley
- 2 tbsp olive oil
- 4 tbsp pickled turnip snips you can buy them in a jar
- 1 tsp fresh black pepper
Instructions
- Pre heat oven to bake 350 F and place mushroom caps face down on baking sheet. Add a little olive oil and salt and pepper. Cook for aprox 25 -30 min.
- While the mushrooms are baking, add all the ingredients: Except half the cherry tomatoes, cheese sauce, pickled turnips and a few spinach leafs.
- Saute' the ingredients until fully cooked and spinach has shrunk down.
- Remove mushroom caps from the oven and turn over so the flat part is facing up. Add the saute ingredients to each mushroom. Now place 1/4 cup of cheese sauce on each one.
- Turn oven on to broil and place mushrooms back in for aprox 5-6 min on medium rack. Note: You just want to heat it enough for the cheese sauce to warm up.
- Remove and plate each one adding the pickled turnip, cherry tomatoes halves, a few shredded pieces of the remainder spinach and top with a pinch of parsley, salt and fresh black pepper.
