Stuffed Portobello Mushrooms

These stuffed mushrooms are both delicious and filling. They make a lovely supper, accompanied by a hearty salad and brown rice risotto.

Stuffed Portobello Mushrooms
Serves 2

2 portobello large mushrooms, stems removed
1 tablespoon organic extra virgin olive oil
Salt and pepper
3 ounces frozen, chopped organic spinach, thawed and well-drained
1 cup (or less) leftover mashed potatoes
2 strips tempeh bacon, chopped

Preheat broiler.

Brush olive oil on both sides of the mushrooms, and add salt and pepper. Place mushrooms cap side up in an oven-proof dish (like a glass pie pan), and grill for 1-2 minutes. Flip and grill for an additional 1-2 minutes.

In a bowl, combine the mashed potatoes, chopped tempeh and drained spinach. Mix well and mound inside the mushrooms. Place the filled mushrooms—again in the pie pan—about 6 inches under the broiler, and broil until the filling is heated through.