Stuffed Portabella Mushroom with Spinach Crema

Ingredients

2 large portabella mushroom caps cleaned
1 ½ -2 cup fresh spinach leaves
2 whole Roma tomatoes diced
¼ red onion
3-4 tbs. soy cream cheese
¼ cup vegan mozzarella
¼ cup nutritional yeast flakes
2 tbs. olive oil
salt and pepper to taste

Directions

Rub the mushroom caps with olive oil salt and pepper.
In a medium frying pan heat olive oil and
sauté onions for 5 mins. or until translucent.
Add tomatoes and sauté for another 5 mins. Add spinach and stir until leaves are wilted. Add the cream cheese, and half of the nutritional yeast flakes and mozzarella. Stir until completely incorporated. Season to taste. Fill mushroom caps with spinach crema and top with remaining mozzarella that has been mixed with the remaining yeast flakes. Bake in 350 degree oven for about 20 mins or until mushrooms are cooked.