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Big Brown Mushroom filled with Creamed SpinachFeatured

Big Brown Mushroom filled with Creamed Spinach

Ingredients

For 2

You will need...

  • 4 large fresh portobello mushrooms
  • 2 handfuls raw baby spinach
  • 0.5 tub of Irene’s Gourmet Coconut yoghurt
  • 1 Sprig of spring onion
  • 1 clove of garlic
  • a pinch of black pepper
  • a pinch of chili flakes
  • 1 teaspoon of tamari

Big Brown Mushroom filled with Creamed Spinach Method

  1. Combine olive oil,  tamari and spinach - massage the leaves for a minute, until they darken
  2. Chop spring onion and garlic and combine with coconut yoghurt
  3. Combine all ingredients (except mushrooms)
  4. Top mushrooms with raw spinach combination
  5. Serve with a delicious tomato and basil salad. (Irene’s Gourmet Coconut Yoghurt is available in Dischem stores! For a slight cheesy flavour, sprinkle with nutritional yeas)
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