Florentine Stuffed Portobello Mushroom with Broccolini and Corn on the Cobb

This was a true experiment.  Thank goodness it turned out delicious.  Perfect for a summer night!

Florentine Stuffed Portobello
Ingredients:
1 Portobello mushroom cap, cleaned well
2 tablespoons of veggie broth, I used mushroom broth
1/2 of a minced yellow onion
2 gloves of garlic, minced
1/2 red pepper, minced
1/2 cup of chopped spinach
Pinch of Oregano
Pinch of Thyme
Pinch of Parsley
Pinch of Sea Salt and Pepper
1 teaspoon of vegan Parmesan
Some daiya cheese to sprinkle on top


Remove and finely chop the portobella mushroom stem.  Chop the onions, peppers and garlic.  Preheat your oven to 400 degrees and bake the mushroom cap from about 50-10 minutes.

In a lightly coated skillet, add the stock, onions, peppers, garlic, oregano, thyme, parley, salt and pepper and saute for about five minutes until they are cooked but not browned.  Add your spinach and and saute for another 2 minutes, then stir in your vegan Parmesan.

Remove your mushroom cap from the oven and stuff it with the spinach and veggie mixture.  Top with some of the daiya cheese and bake for about 8 minutes.  I then put this under the broiler for about another minute to brown the top of the cheese.

I served this with corn on the cobb which I baked in the oven wrapped in tin foil and broccolini which I sauteed in a little Earth Balance.  What a simple and perfect meal.