Portabellas Au Gratin over a Bed of Spinach

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: 22 mins
• 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.