- Serves 2 servings
- Prep Time 10 mins
- Cook Time 20 mins
Ingredients
- 1 Tbsp. PLUS 1 Tsp. I Can’t Believe It’s Not Butter!® Vegan Spread, divided
- 1/2 tsp. dried oregano leaves
- 1/4 cup thinly sliced onion
- 1 large tomato, chopped, (1 cup)
- 1 clove garlic, finely chopped
- 1 cup baby kale
- 1/4 cup coarsely chopped fresh basil leaves
- 2 portobello mushrooms (4-in. ea.), stems and gills removed
- 2 Tbsp. of your favorite vegan mozzarella cheese. Our favorite is Violife Just Like Mozzarella Shreds
- 2 tsp. of your favorite vegan grated Parmesan cheese. Our favorite is Violife Just Like Parmesan
Directions
Preheat oven to 425°. Combine 1 tsp. I Can’t Believe It’s Not Butter!® Vegan Spread with oregano in small cup; set aside.
Melt remaining 1 Tbsp. Spread in large nonstick skillet over medium heat and cook onion, stirring occasionally, 4 minutes or until starting to brown. Stir in tomato and garlic and cook, stirring occasionally, 2 minutes or until tomato softens. Add kale and basil and stir until kale is wilted.
Brush mushrooms with Spread mixture and arrange on baking sheet. Evenly spoon tomato mixture into mushrooms and top with vegan mozzarella and parmesan cheese.
Bake 12 to 15 minutes until mushrooms are tender and cheese is golden.
Nutritional Facts
- Serving Size 1 serving
- Calories 120
- Total Fat 7g
- Saturated Fat 2.5g
- Trans Fat 0g
- Polyunsaturated Fat 2g
- Monounsaturated Fat 1.5g
- Cholesterol 5mg
- Sodium 150mg
- Total Carbs 11g
- Dietary Fiber 3g
- Sugars 5g
- Protein 6g
- Vitamin D 0mcg
- Calcium 145mg
- Iron 1mg
- Potassium 754mg
- Omega-3 0g
- Omega-6 0g
