Portabellas Au Gratin over a Bed of Spinach

Total Time
22mins
Prep 10 mins
Cook 12 mins

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.

Ingredients Nutrition

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.

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