Pesto, spinach and mellow roasted garlic come together in a delicious portabella mushroom that makes an easy dinner for meatless monday or when you need a vegetarian or vegan recipes. Uses The Ultimate Beefless Ground from Gardein.
2tablespoonschopped roasted garlicor can use minced from jar
1/4 cupvegetable stock
1/4cupbasil pestostore bought vegan or regular based on your diet needs
2 largeportabella mushroom capsrubbed clean
1 teaspoonolive oil
2cherry tomatoesfor garnish
Instructions
In medium skillet, add spinach, beefless ground, garlic and vegetable stock. Saute over medium heat for 2 to 3 minutes or until protein crumbles are cooking and spinach is wilting.
Remove from heat and stir in pesto sauce, coating everything.
Brush outsides of cleaned mushrooms with olive oil. Stuff gilll side high with half the mixture each. Top with a cherry tomato and extra garlic, if desired.
Bake in 400 F degree oven for 18 - 20 minutes or until mushroom is softened and juicy.