Warm spinach stuffed portobello mushrooms

A warm salad is always a special treat and often a bit more filling than the cold salads. Fresh spinach, just wilted in oil with garlic has such a pretty emerald green color and tastes delicious.

Serving Size: 2

Ingredients:

• 2 portobello mushrooms
• 100 grams fresh spinach, washed
• 2 spring onions, cut in small circles
• 1 clove garlic, minced
• 1 Tbs. olive oil
• black olives, sliced in small circles
• soy cheese
• oil and balsamic vinegar dressing

Directions:

1. Remove the stem from the mushroom
2. Heat 1 tablespoon of olive oil in a frying pan.
3. Add the spring onions and garlic and saute.
4. Add the spinach and cook until just wilted (it will only take a minute or two).
5. Add the black olive pieces and mix together.
6. Preheat the oven to 400 (F).
7. Place a generous amount of the wilted spinach in each of the mushroom cups.
8. Place the mushrooms on an oiled baking sheet.
9. Grate a small amount of soy cheese on the top of each mushroom.
10. Place in the oven for 1-15 minutes to melt the cheese and warm the mushroom.
11. Serve warm on a bed of lettuce with a nice oil and balsamic vinegar dressing.

Author: Chris Walker. This entry was posted on Monday, April 7th, 2008 at 8:56 pm. It is filed under Mushrooms, Salads, Spinach. You can follow any responses to this entry through the RSS 2.0 feed.

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