How to make healthy + vegan stuffed portobello mushrooms

Ingredients: portobello mushrooms, frozen spinach, cherry tomatoes, chili, garlic, dried oregano, tofutti/vegan cheese, black pepper, salt, olive oil.

Tools: griddle pan, spatula, chopping board, knife

Tools cont.: Baking tray, tablespoon, ladle, baking paper, casserole

Chop all veg. Remove stem from mushrooms & rinse carefully with a spoon

Fry garlic, chili and spinach in a casserole with olive oil

Add 3 tbs of the tofutti

Stir until creamy. Take off the heat

Put olive oil, salt and pepper on the mushrooms

Grill for 2-3 mins in the griddle pan

Until it gets grill-marks like this

Drain off excess water on a piece of kitchen paper

Stuff with the spinach mix. Add tomatoes + 1 tbs of shredded tofutti on top each mushroom

Heat in the oven on 220 degrees celcius (or until golden like this). Enjoy 😋

Serving suggestion: serve on top of Nutri Nick green bean fettuchine ( or skinny zoodles)