Mushrooms do not only offer a delicious flavour when eaten on their own or added to various dishes, but they are also one of the most sustainably produced foods on the planet.
They are also highly nutritious and have five different B vitamins that help support energy, brain function, and skin health – phosphorous to help build strong bones, copper for immune system support and joint health, and more.
When it comes to cooking with mushrooms, they can be a super versatile way to get creative with what would otherwise be bland meals.
Preheat the oven to 220°C. Scoop out the portobello mushroom centres and remove the stems.
Spray a pan with non-stick cooking spray and place the mushroom caps up onto the tray.
Drizzle with olive oil and use your hands to rub all over the mushrooms.
Sprinkle salt over mushroom caps then bake for 13 – 15 minutes or until tender.
Remove from the oven and drain any excess liquid. Meanwhile, wash and drain the spinach thoroughly.
In a bowl, combine the spinach, scallions, and onions with the plain yogurt, mayonnaise, ¾ cup of Parmesan cheese, tarragon, garlic powder, kosher salt, and black pepper.
Lower oven to 190°C. Evenly spoon the mixture onto the roasted mushrooms and top with the remaining parmesan cheese.
Place back in the oven for 10 minutes until the mixture takes on a golden colour. Serve immediately.
