Stuffed Portobello Mushrooms with Spinach
Ingredients
- 200 grams of Ada’s Vegan Brie
- 400 grams of Spinach
- 5 big Portobello Mushrooms
- Onion Powder
- Garlic Powder (Optional)
- Black Pepper
- Salt
- Olive Oil
Preparation
Gently separate the stems of the Portobello Mushrooms from the caps.
Dice the stems of the Portobello Mushrooms and set the caps aside for later use.
Cut Ada’s Vegan Brie into approximately 2 cm dices.
Drizzle some olive oil in a large pan over medium-high heat, add the diced mushroom stems, onion powder, and optional garlic, sauté for about 3 minutes, then add the spinach.
Once the spinach starts to wilt, add salt, black pepper, and the diced Ada’s Vegan Brie.
Stir continuously until Ada’s Vegan Brie begins to melt.
Place the Portobello caps in a glass cookware and spread some spinach mixture on each.
Bake until the Portobello mushrooms become tender.
Transfer the remaining spinach mixture to a bowl.
Serve the Portobellos hot.
Serve the bowl of spinach dip with crackers.