Name: Herb-Crusted Portobello & Creamed Spinach
Yield: Makes 2 portions
Ingredients: 125 g (4 oz) spinach leaves; seeds; salt and freshly cracked black pepper; 4 tablespoons Plant Cream; 20 g (¾ oz/scant ¼ cup) walnuts; 2 garlic cloves; 4–6 tablespoons olive oil; 30 g (1 oz) basil leaves; 30 g (1 oz) parsley leaves; 4 portobello mushrooms; chopped toasted nuts

Preparation info

Makes
2
portions

Difficulty
Easy

Appears in

7 Day Vegan Challenge: The easy guide to going vegan

By Bettina Campolucci Bordi

Published 2019

About

If I had a favourite way of eating mushrooms, then this version would definitely be on the top of my list.

Ingredients

4 portobello mushrooms
4–6 tablespoons olive oil
2 garlic cloves

Vegan
Gluten-free

Method

Preheat the oven to 180°C (350°F/Gas 4) and line a baking (cookie) sheet with baking parchment.

Place the mushrooms gill-side up on the prepared sheet. Put the olive oil, garlic, herbs, walnuts, salt and pepper in a blender and blitz until smooth. Spoon over the mushrooms, then

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