A warm salad is always a special treat and often a bit more filling than the cold salads. Fresh spinach, just wilted in oil with garlic has such a pretty emerald green color and tastes delicious.

Warm spinach stuffed portobello mushrooms

Serving Size: 2


  • 2 portobello mushrooms
  • 100 grams fresh spinach, washed
  • 2 spring onions, cut in small circles
  • 1 clove garlic, minced
  • 1 Tbs. olive oil
  • black olives, sliced in small circles
  • soy cheese
  • oil and balsamic vinegar dressing


  1. Remove the stem from the mushroom
  2. Heat 1 tablespoon of olive oil in a frying pan.
  3. Add the spring onions and garlic and saute.
  4. Add the spinach and cook until just wilted (it will only take a minute or two).
  5. Add the black olive pieces and mix together.
  6. Preheat the oven to 400°F / 205°C.
  7. Place a generous amount of the wilted spinach in each of the mushroom cups.
  8. Place the mushrooms on an oiled baking sheet.
  9. Grate a small amount of soy cheese on the top of each mushroom.
  10. Place in the oven for 1-15 minutes to melt the cheese and warm the mushroom.
  11. Serve warm on a bed of lettuce with a nice oil and balsamic vinegar dressing.