Portabellas Au Gratin over a Bed of Spinach

• 4 tablespoons olive oil
• 1 tablespoon xeres vinegar or 1 tablespoon balsamic vinegar
• 1 tablespoon pesto sauce (vegan pesto)
• 12 tablespoon lemon juice
• 1 garlic clove, minced
• salt and pepper, to taste
• 6 big portabella mushrooms
• 1 cup shredded vegan soy cheese (like Vegan Gourmet or my pine nut chreese recipe)
• 20 ounces fresh Baby Spinach

1. Pre-heat oven to 350F.
2. Prepare the vinaigrette: whisk together the oil, the vinegar, the pesto, the salt and pepper, the lemon juice and the garlic.
3. Clean the mushrooms and remove the stems.
4. Place them on a baking sheet, covered with parchment paper.
5. Add the soy cheese.
6. Bake in the oven for 10 minutes.
7. Broil until the cheese is golden.
8. Meanwhile, in a pan over medium heat, sautee the spinach in a bit of olive oil, then mix in the vinaigrette.
9. Put the spinach in plates then put a portobello mushroom over.
10. Serve.

olive oil, vinegar, pesto sauce, lemon juice, garlic, salt, portabella mushrooms, soy cheese, spinach

Taken from www.food.com/recipe/portabellas-au-gratin-over-a-bed-of-spinach-188514 (may not work)