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.