Vegan Cheese & Spinach Stuffed Portobellos

Ingredients

• 2 large Portobello mushroom caps
• 2 cups Fresh spinach leaves
• 1/2 cup Vegan shredded cheese
• 2 minced Garlic cloves
• 1 tablespoon Olive oil
• 1/4 teaspoon Salt
• 1/4 teaspoon Black pepper

Instructions

1. 1

   Preheat the oven to 200°C (400°F).

2. 2

   Trim the stems from the Portobello caps, brush the tops with olive oil, and place them gill‑side up on a baking sheet.

3. 3

   In a skillet over medium heat, sauté the minced garlic in a splash of olive oil for 30 seconds, add the spinach, and cook until wilted, about 2‑3 minutes; season with salt and pepper.

4. 4

   Remove the skillet, stir in the vegan shredded cheese until just combined, then spoon the mixture evenly into the mushroom caps.

5. 5

   Bake for 10‑12 minutes, until the mushrooms are tender and the cheese is melted and lightly golden.

6. 6

   Serve hot, optionally garnished with a sprinkle of extra pepper.