Facts & Figures
Portobello mushroom stuffed with baby spinach, roasted pine nuts and our soy-based ricotta inspired ‘soicotta’, paired thoughtfully with garlic kale and edamame.
Allow stuffed mushroom to sit at room temperature for 10 minutes and preheat oven to 220°C.
Transfer stuffed mushroom to a lined baking tray and place in the oven for 10 minutes or until hot in the centre.
While the stuffed mushroom cooks, heat a drizzle of olive oil in a pan over medium heat, then add kale and edamame. Stir for 1.5 minutes or until heated through.
To serve, place stuffed mushroom onto a plate, then add garlic kale and edamame on the side.
Transfer stuffed mushroom to a microwave-safe container, then heat on high for 2 minutes. Add garlic kale and edamame, then heat on high for a further 1 minute.
Cooking times may vary depending on serving size and the appliances used. Our instructions are based on a single serve, and cooking times may need to be modified if you are cooking more than one serve.