Stuffed Portobello Mushrooms with Spinach and Sun‑Dried Tomatoes

Ingredients

• 4 Portobello mushroom caps
• 150 g Fresh spinach
• 50 g Sun‑dried tomatoes, chopped
• 2 tbsp Olive oil
• 1 clove Garlic, minced
• 2 tbsp Nutritional yeast
• ¼ tsp Salt
• ¼ tsp Black pepper
• 1 tbsp Pine nuts(optional)

Instructions

1. 1

   Preheat oven to 190°C (375°F). Brush mushroom caps with 1 tbsp olive oil and place on a baking sheet.

2. 2

   In a skillet, heat remaining olive oil, add garlic and sauté 30 seconds.

3. 3

   Add spinach and cook until wilted; stir in sun‑dried tomatoes, nutritional yeast, salt, and pepper.

4. 4

   If using, toast pine nuts in a dry pan until golden.

5. 5

   Divide the spinach mixture among the mushroom caps, top with pine nuts if desired, and bake 15‑18 minutes.