Facts & Figures
Description
Portobello mushroom stuffed with baby spinach, roasted pine nuts and our soy-based ricotta inspired ‘soicotta’, paired thoughtfully with garlic kale and edamame.
Background Story
Serving Suggestions
Nutritional Facts
Ingredients
Preparation
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.