Portobello Mushroom Topped with Mashed Potatoes & Spinach

Portobello Mushroom Topped with Mashed Potatoes & Spinach
Ingredients:
For the mushroom:

1 large portobello mushroom
1 tbsp olive oil
1 tbsp balsamic vinegar
Juice of ½ lemon
½ tbsp tamari or soy sauce
1 small clove garlic, minced

For the filling:

2 cups fresh spinach, chopped
1 clove garlic, minced
1 tbsp olive oil
Salt and pepper to taste

For the topping:

1 cup mashed potatoes (prepared with butter and milk for creaminess)
Chopped scallions for garnish (optional)

Instructions:
Prepare the mushroom:

Preheat oven to 350°F (175°C)
Remove stem from portobello mushroom and clean gently
In a small bowl, whisk together olive oil, balsamic vinegar, lemon juice, tamari, and minced garlic
Place mushroom in a shallow dish and pour marinade over it
Let marinate for 15-20 minutes

Bake the mushroom:
6. Transfer marinated mushroom to a baking pan
7. Bake for 20 minutes until tender
Prepare the spinach:
8. While mushroom bakes, sauté spinach in a skillet with olive oil and minced garlic
9. Cook until wilted (2-3 minutes)
10. Season with salt and pepper to taste
Prepare mashed potatoes:
11. Boil or steam potatoes until tender
12. Mash with butter and milk for desired creaminess
Assemble:
13. Remove baked mushroom from oven
14. Pour any remaining marinade over the mushroom
15. Fill the mushroom cavity with sautéed spinach
16. Top generously with mashed potatoes
17. Garnish with chopped scallions if desired
Serve:
18. Serve hot and enjoy!
Perfect for: A satisfying vegetarian/vegan meal!

Recipe Source: https://www.postrecipes.com/portobello-mushroom-topped-with-mashed-potatoes-spinach/