Portobello Spinach Stacks- A Plant Based Entree

This Portobello mushroom entree makes a "meaty" tasting dinner that is low calorie, low in fat, but has a significant amount of protein . In addition, this entree is plant based, gluten free, and nut free. Regardless, it tastes absolutely delicious.

I layered this casserole with just 3 ingredients:
Fresh sliced tomatoes (roasted them for 5 minutes), sautéed fresh spinach, and grilled or baked portobello mushrooms.

I roasted the tomatoes and portobello mushrooms (separately as the tomatoes give off a lot of juice, and I only roasted them for 5 minutes) after tossing in olive oil. I sautéed the spinach in a little olive oil as well. I then layered in a casserole dish and sprinkled with Himalayan salt and some freshly cracked pepper.

It tasted divine and so healthy. We ate it with a bowl of my Spicy Lentil Soup and my Hearts of Palm and Avocado Salad making this a true plant based ( vegan) meal that was extremely hearty, nutritious, and satisfying.

We are trying to eat more plant based meals. However, excluding eggs and dairy is challenging for me, but I'm having some success. Again this is a great entree or side to serve for guests as it is very allergy friendly for those who need to eat gluten free, dairy free, and nut free.


Ingredients: 

2-3 large Portobello mushrooms, washed quickly and wiped off ( do not allow to sit in water)
2 tomatoes, sliced
1 pound of spinach
olive oil spray
optional: sliced garlic to sautee the spinach
Himalayan salt
Freshly cracked pepper

The flavors mingle beautifully and it is a nice balance of vegetables.

Directions
Preheat oven to 425
Spray the portobello mushrooms with olive oil spray, sprinkle with salt and pepper and then lay a cookie sheet covered with parchment . Spray the sliced tomatoes with olive oil and lay on another parchment covered cookie sheet. Place both trays in the pre heated oven - roast the tomatoes for 5 minutes and the mushrooms for 15 minutes. While the veggies are roasting, spray a large skillet with olive oil spray and sautee the fresh spinach until well wilted. Remove and set aside.
Depending on the size of the mushrooms, cut in half or thirds. Layer a casserole with tomatoes, add the wilted spinach to each tomato and then cover each stack with a portobello piece. Return to oven for 5 minutes to warm ( add cheese if you wish) .