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.
