– 6 medium Portobello Mushrooms– 2 C of Kale (or Spinach)– 1 medium Tomato (diced)– 1/8 C of Yellow Onion (diced)– 3 tbsp of Tomato Sauce or Marinara– 1/2 tbsp of Coconut Oil (any oil)– 1 oz of Vegan Cheese (optional)– 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.
Take your 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.