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Wednesday, June 10, 2020

Portobellos Stuffed with Spinach and Sun-Dried Tomatoes

Portobellos Stuffed with Spinach and Sun-Dried Tomatoes

This succulent mushroom-targeted presentation ought to without difficulty be labeled as a salad I assume. A facet dish perhaps, but genuinely, the mushroom and spinach scouse borrow the show and deserve to serve as the centerpiece of a meal. Nutritional yeast lends a tacky element to this dish and then there are the robust flavors of sun-dried tomatoes and black olives, whole with the meaty texture of the portobellos. Serve with a creamy vegetable lentil soup and a aspect of brown rice for a totally gratifying meal.

Stuffed Portobello Mushrooms

Stuffed Spinach Mushrooms with Sun-Dried Tomatoes

Other crammed delights from Lisa's Vegetarian Kitchen:

Stuffed Eggplant Poriyal

Quinoa Stuffed Tomatoes

Stuffed Mushrooms with Sun-Dried Tomatoes, Goat Cheese and Olives

Samosa-Style Stuffed Baked Potatoes

On the pinnacle of the reading stack: Sweetly Raw Desserts: Raw Vegan Chocolates, Cakes, Cookies, Ice Cream, and More

Audio Accompaniment: Marsen Jules

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