🧂 Ingredients

Serves 4

• • 4 large portobello mushroom caps
  • 2 cups fresh spinach, chopped
  • 2 cloves garlic, minced
  • 6 oz MouCo ColoRouge, cubed
  • ¼ cup breadcrumbs
  • 2 tbsp olive oil, divided
  • Salt & pepper, to taste
  • Fresh parsley, chopped (for garnish)

👣 Instructions

1. 1. Preheat oven to 375°F (190°C). Clean mushrooms; remove stems and scrape gills.
   2. Heat 1 tbsp olive oil in skillet. Sauté garlic for 1 min, add spinach, cook until wilted (~3 mins). Season with salt & pepper.
   3. In bowl, mix spinach–garlic, cubed ColoRouge, breadcrumbs.
   4. Brush mushrooms with remaining olive oil. Fill each cap generously with spinach–cheese mixture.
   5. Arrange on parchment-lined baking sheet; bake 20–25 mins until mushrooms tender and cheese is melted.
   6. Garnish with parsley and serve hot.

🎯 Notes & Pairings

• • Prep hack: Assemble ahead and bake just before guests arrive.
  • Make it veggie-forward: Use gluten-free breadcrumbs or swap spinach for kale.
  • Drink match: A crisp Colorado lager or dry rosé complements the cheesy richness.