Portobello Stacks
Org - GF – EF – SF – DF – V – NF – VG
6 Servings
6 organic Portobello mushrooms
1 teaspoon organic Rosemary, chopped
2 teaspoons organic balsamic vinegar
1 organic garlic clove, minced
1 ounce organic safflower oil or olive oil
½ teaspoon Himalayan sea salt
8 ounces organic baby spinach
Plain organic hummus, optional
Preheat oven to 350ᵒ. To make marinade, mix the minced garlic, safflower oil, Himalayan sea salt, balsamic vinegar, and chopped rosemary. Let it sit for 5-10 minutes. Pull the stems off each mushroom. Place the mushroom tops on a non-stick baking pan. Coat the mushroom tops with marinade and place the pan in the oven for 20-25 minutes. While waiting, sauté the spinach with a small amount of oil. Once mushrooms are finished baking, fill mushrooms with spinach and garnish with hummus.