An easy starter or simple side. Quick and nutritious

Ingredients

1 tbsp Jethros Grandpa Joe’s Smokey Chipotle sauce

2 portobello mushrooms

1 tbsp olive oil

4 plum tomatoes

2 handfuls spinach

50g grated vegan cheese or mozzarella

1. Prepare the mushrooms by wiping with a damp paper towel, to remove any dirt.
2. Remove the dark black gills (optional) with the tip of a spoon. (They can be eaten, but can turn food into a dirty colour)
3. Remove a thin slice off the bottom of each stem
4. Brush the mushrooms with about 1 tbsp of Grandpa Joe’s, ensuring fully coated. Leave to marinate for at least 1 hour.
5. Add oil to a pan and cook the mushrooms on a low heat for 5-8 minutes.
6. Turn the mushrooms over and cook for a further 2 minutes.
7. Remove from the pan.
8. Leaving the juices from the mushroom in the pan, add the tomatoes and cook gently for 3 minutes
9. Add the spinach to the pan and season with black pepper.
10. Once the spinach has wilted, stuff the mushrooms with the mixture and return to the pan.
11. Sprinkle the mushrooms with vegan cheese or mozzarella.

Serve once heated through