Vegan Spinach & Mushroom Recipe

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