Portabellas Au Gratin over a Bed of Spinach

Submitted by Mad Maryno

"Quite a delicious appetizer. Veganized from October 2006 edition of Chatelaine Quebec. I have the recipe for vegan pesto and pine nut chreese somewhere in my recipe notebook. I'll post them soon."

 

• Ready In: 22mins
• Ingredients: 9
• Serves: 6

ingredients

• 4 tablespoons olive oil
• 1 tablespoon xeres vinegar or 1 tablespoon balsamic vinegar
• 1 tablespoon pesto sauce (vegan pesto)
• 1⁄2 tablespoon lemon juice
• 1 garlic clove, minced
• salt and pepper, to taste
• 6 big portabella mushrooms
• 1 cup shredded vegan soy cheese (like Vegan Gourmet or my pine nut chreese recipe)
• 20 ounces fresh Baby Spinach

directions

1. Pre-heat oven to 350°F.
2. Prepare the vinaigrette: whisk together the oil, the vinegar, the pesto, the salt and pepper, the lemon juice and the garlic.
3. Clean the mushrooms and remove the stems.
4. Place them on a baking sheet, covered with parchment paper.
5. Add the soy cheese. Bake in the oven for 10 minutes. Broil until the cheese is golden.
6. Meanwhile, in a pan over medium heat, sautée the spinach in a bit of olive oil, then mix in the vinaigrette.
7. Put the spinach in plates then put a portobello mushroom over.
8. Serve.