Portabellas Au Gratin Over A Bed Of Spinach

Total Time: 22 mins Preparation Time: 10 mins Cook Time: 12 mins

Ingredients

• Servings: 6
• 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

Recipe

• 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.