Vegan Spinach and Mushroom

This delicious recipe is very easy and fast to make, but best of all, based on how you present it, it could work as an appetizer, side-dish or even main dish.

Preparation time: 30 mins

Difficulty: Easy

Extra Tips

You can use Ada’s Vegan Mozzarella instead of Ada’s Vegan Brie, or even use both at the same time.
You can also use the Spinach Mixture as a pizza topping or even mix it with pasta.

Ingredients

– 200 grs of Ada’s Vegan Brie
– 400 grs of Spinach
– 5 big Portobello Mushrooms
– Onion Powder
– Garlic Powder (Optional)
– Black Pepper
– Salt
– Olive Oil

Recipe
1- Gently separate the stems of the Portobello Mushrooms from the caps.

2- Dice the stems of the Portobello Mushrooms while putting the caps on the side for later use.

3- Cut Ada’s Vegan Brie into ~2cms dices.

4- Drizzle some Olive Oil in a large pan over medium-high heat and add the diced mushroom stems, the onion powder and (optional) garlic. Sauté for around 3 minutes then add the Spinach.

5- Once the Spinach starts to wilt, add the Salt, Black Pepper and Ada’s diced Vegan Brie.

6- Keep stirring for a while until Ada’s Vegan Brie starts to melt.

7- Put the Portobello Caps in a glass cookware, and spread some Spinach mixture on each of them.

8- Bake until the Portobello Mushrooms become tender.

9- Put the remaining spinach mixture in a bowl.

10- Serve the Portobellos hot.

11- Serve the bowl of Spinach dip with crackers.

Extra Tips

You can use Ada’s Vegan Mozzarella instead of Ada’s Vegan Brie, or even use both at the same time.
You can also use the Spinach Mixture as a pizza topping or even mix it with pasta.

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