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Portobello Mushroom Bake

Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Servings: 4
Author: The Fitchen

Ingredients

  • 1 cup canned coconut milk
  • 2 cloves of garlic
  • 3/4 cup nutritional yeast
  • 1 minced red bell pepper
  • 2 cups fresh spinach
  • 4 ounces chèvre goat cheese
  • 3-4 large portobello mushrooms
  • 2 teaspoons sea salt
  • 1 teaspoon fresh black pepper
  • olive oil

Instructions

  • Preheat oven to 375º. Lightly coat a 9″ x 13″ baking dish with olive oil.
  • Add coconut milk, nutritional yeast, and garlic to a high speed blender and blend until smooth.
  • Chop portobellos into large hunks and mince the red pepper.
  • Add the portobellos to the dish, then pour the sauce over top. Next, cover the mushrooms with spinach. It may look like too much spinach, but trust me – it cooks down a lot! Crumble goat cheese over top of the spinach, then sprinkle the minced red pepper.
  • Sprinkle salt and pepper over top of the dish.
  • Bake for 30 minutes, covering lightly with aluminum foil at the 20-minute mark.
  • Remove from the oven and be sure to let it cool! Serve in bowls – this isn’t your average casserole. If desired, serve it over quinoa.

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