1.0Waz Wuhttps://www.wazwu.com/blogrich600338<blockquote class="wp-embedded-content" data-secret="WLDK9ivVix"><a href="https://www.wazwu.com/blog/2014/05/05/roasted-portabello-mushrooms-spinach-broccoli/">Roasted Portabello Mushrooms with Spinach & Broccoli</a></blockquote><iframe sandbox="allow-scripts" security="restricted" src="https://www.wazwu.com/blog/2014/05/05/roasted-portabello-mushrooms-spinach-broccoli/embed/#?secret=WLDK9ivVix" width="600" height="338" title="“Roasted Portabello Mushrooms with Spinach & Broccoli” — Waz Wu" data-secret="WLDK9ivVix" frameborder="0" marginwidth="0" marginheight="0" scrolling="no" class="wp-embedded-content"></iframe><script type="text/javascript"> /* <![CDATA[ */ /*! This file is auto-generated */ !function(d,l){"use strict";l.querySelector&&d.addEventListener&&"undefined"!=typeof URL&&(d.wp=d.wp||{},d.wp.receiveEmbedMessage||(d.wp.receiveEmbedMessage=function(e){var t=e.data;if((t||t.secret||t.message||t.value)&&!/[^a-zA-Z0-9]/.test(t.secret)){for(var s,r,n,a=l.querySelectorAll('iframe[data-secret="'+t.secret+'"]'),o=l.querySelectorAll('blockquote[data-secret="'+t.secret+'"]'),c=new RegExp("^https?:$","i"),i=0;i<o.length;i++)o[i].style.display="none";for(i=0;i<a.length;i++)s=a[i],e.source===s.contentWindow&&(s.removeAttribute("style"),"height"===t.message?(1e3<(r=parseInt(t.value,10))?r=1e3:~~r<200&&(r=200),s.height=r):"link"===t.message&&(r=new URL(s.getAttribute("src")),n=new URL(t.value),c.test(n.protocol))&&n.host===r.host&&l.activeElement===s&&(d.top.location.href=t.value))}},d.addEventListener("message",d.wp.receiveEmbedMessage,!1),l.addEventListener("DOMContentLoaded",function(){for(var e,t,s=l.querySelectorAll("iframe.wp-embedded-content"),r=0;r<s.length;r++)(t=(e=s[r]).getAttribute("data-secret"))||(t=Math.random().toString(36).substring(2,12),e.src+="#?secret="+t,e.setAttribute("data-secret",t)),e.contentWindow.postMessage({message:"ready",secret:t},"*")},!1)))}(window,document); /* ]]> */ </script> 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. Savehttp://letsnomnom.files.wordpress.com/2014/04/photo-23.jpg?w=584