This is one of my favorites. The creamy garlic pasta is amazing and the stuffed mushrooms add a tremendous texture. Best of all, its quick and easy.
- 2 Portobello mushroom caps, cleaned
- 2 cups of spinach
- 1 cup diced tomatoes
- 1 cup panko crumbs
- ½ cup Daiya cheese
- 1 package of preferred pasta, we use a brown rice spaghetti
- 1 tblsp natural vegan butter spread
- ½ tblsp of garlic powder
Heat oven to 400 degrees.
Cook pasta according to directions. When finished, toss with butter, garlic, and set aside to cool.
Place cleaned Portobello caps on baking sheet. Stuff caps with spinach, tomatoes, and cheese. Top with panko crumbs and back for 12-15 minutes or until panko crumbs are evenly toasted. Serve on top of pasta and enjoy.
