- 6 medium Portobello Mushrooms
- 2 cups Kale (or Spinach)
- 1 medium Tomato (diced)
- 1/8 cup Yellow Onion (diced)
- 3 tbsp Tomato Sauce or Marinara
- 1/2 tbsp olive oil
- 1 oz. motz
- Salt & Pepper to taste
Preheat you oven to 425 degrees F and line a small baking pan with lightly greased foil.
Prep your mushrooms by brushing clean, removing the stems and gently scraping out the dark/brown part to make room for stuffing. Line them on you baking sheet and cook for 8-10 minutes.
In a medium sauce pan on medium heat, melt your oil and add in your diced onions and tomatoes. Let them cook for a few minutes together, then add in your 3 tbsp of sauce/marinara.
Prep your kale by washing and tearing it into bite sized pieces. Add it into your sauce pan and let everything cook together for about 5 minutes.
Take you mushrooms out of the oven, you’ll notice they’re filled with “water” that’s totally normal. Just take a paper towel and dab each of them to remove the liquid. That’s why you bake them before stuffing, so they don’t get all soggy and gross.
Spoon your filling into each mushroom, you should have plenty to fill 6 medium-sized mushrooms. Top each with a little vegan cheese or any other pizza topping you enjoy.
Bake on broil for about 2-3 minutes, or until cheese is bubbling/light brown. Let rest for a couple of minutes to cool. Serve and enjoy!