Roasted Portobello Steaks with Spinach
2 large Portobello mushrooms, brushed clean, remove the stems sliced and set aside
1 clove garlic, smashed and minced
1 large onion, thinly sliced
¼ fresh jalapeno or 1/4t red pepper flakes
1/3c olive oil
1/4c fresh parsley, minced
1/4c red or white wine
1/4c Daiya vegan cheese *so optional, not necessary
1/2t pink salt
1/4t fresh black pepper
4c fresh baby spinach
Pink salt and pepper to taste
1T olive oil
Juice of ½ lemon
Preheat the oven to 425 degrees
In a large bowl, mix the garlic, onions, pepper, parsley, mushroom stems, wine, salt and pepper together. Gently slather the mushroom caps in the mixture, coating them well.
In a large roasting pan or dish, place the mushrooms topside down (gills up), be sure there is some of the olive oil mix underneath them. Then pour the remaining ingredients around the caps, well spaced.
While the mushrooms are roasting, prepare the spinach.
Using washed and dried spinach, toss the spinach until all leaves are well coated and seasoned with olive, salt and pepper.
Place in the oven and roast for 20 minutes before flipping the caps and gently tossing the onions and stems around. Place the spinach around the mushroom caps and sprinkle the vegan cheese on the caps (if using) and place back into the oven for 5-7 minutes or until the cheese is melted and the spinach is just wilted.
For plating, make a small mound of spinach and drizzle with fresh lemon. Top it with the whole or sliced cap, topped with the onions and stem mixture