Portabellas Au Gratin over a Bed of Spinach |
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Prep Time: 10 Minutes Cook Time: 12 Minutes |
Ready In: 22 Minutes Servings: 6 |
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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:
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.
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