Vegan Stuffed Mushrooms
Preheat the oven to 350 degrees. Remove the stems from the Portobello caps, season with salt and fresh cracked pepper. Drizzle with one tablespoon of extra virgin olive oil. Place in the oven for 10-12 mins
While the mushrooms are par cooking, heat a frying pan on medium. Add 1 teaspoon olive oil, add the diced onion. Cook for 5 minutes then add the spinach. Stir in Panko and a tiny pinch of basil. Remove the mushrooms from the oven and stuff the inside with the spinach/breadcrumb mixture.
Place the stuffed mushrooms back in the oven, uncovered for 10 more minutes. While they are baking gather the rest of the garlic, breadcrumbs and herbs. Start with the oil and garlic, then add the Panko and herbs. Toast in the pan until crunchy. Top your mushrooms with the crunchy breadcrumbs and serve promptly.
Take your leftover herbs, blend them with warm olive oil and drizzle around your plate as a garnish.