INGREDIENTS
4
large portobello mushrooms (3 - 4 inches in diameter)
1/4 cup
chopped fresh bread crumbs
2 tbsp
freshly grated parmesan cheese, vegan parmesan cheese OR 4 Tbsp nutritional yeast flakes
2 cloves
garlic, minced
1/2 cup
red, yellow and orange pepper mixed, chopped small
1
minced scallion
1 cup
chopped baby spinach
1
diced ripe small Roma tomato
1 tbsp
minced fresh parsley leaves
1 tbsp
extra-virgin olive oil
Salt and pepper