Continuing with the portabello mushroom theme from last week… This is one of my favorite weekday lunches. I heart veggies, and this is super easy to make!
I usually roast the portabello mushrooms in the morning, which fills the apartment with a wonderful mushroomy smell. Brush the mushrooms with olive oil and season with salt and pepper. Sometimes, I’ll also sprinkle a little dried thyme. Roast the portabello mushrooms at 400F for 20 minutes. Slice the mushroom once they’ve cooled.
To assemble this dish, place a generous amount of spinach in a large, wide bowl. Slice and microwave the portabello mushroom. I also like to microwave the broccoli for about 20 seconds, so it’s not completely raw. Drizzle with light ranch dressing and top with nutritional yeast for a cheesy flavor.