Vegan Spinach & Mushroom Recipe
Ingredients
- 200 grs of ada’s vegan brie
- 400 grs of spinach
- 5 big portobello mushrooms
- onion powder
- garlic powder (optional)
- black pepper
- salt
- olive oil
- recipe:
Preparation
Dice the stems of the portobello mushrooms while putting the caps on the side for later use
Cut ada’s vegan brie into ~2cms dices
Drizzle some olive oil in a large pan over medium-high heat and add the diced mushroom stems, the onion powder and (optional) garlic
Sauté for around 3 minutes then add the spinach
Once the spinach starts to wilt, add the salt, black pepper and ada’s diced vegan brie
Keep stirring for a while until ada’s vegan brie starts to melt
Put the portobello caps in a glass cookware, and spread some spinach mixture on each of them
Bake until the portobello mushrooms become tender
Put the remaining spinach mixture in a bowl
Serve the portobellos hot
Serve the bowl of spinach dip with crackers
Extra tips:
You can use ada’s vegan mozzarella instead of ada’s vegan brie, or even use both at the same time
You can also use the spinach mixture as a pizza topping or even mix it with pasta