Stuffed Portobello Mushrooms

This is a quick and easy dinner that is oh so tasty!

  • Trader Joe’s Red Pepper Spread with Eggplant and Garlic
  • 4 portobello mushrooms, cleaned and gills scraped
  • Vegan mozzarella cheese
  • Nut ricotta

Preheat oven to 425. Line a pan with parchment paper, spray with olive oil. Spray caps with olive oil and bake for 15 minutes.

Let mushrooms cook for a few minutes. Spread a couple tbsp into the class then top with ricotta and a little mozzarella.

Bake for 5 minutes until the cheese is melted and bubbly.

Serves 2 – 4.

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