Stuffed Portobello Mushrooms

Directions

For the Filling:

1. Preheat Blackstone griddle to medium heat, sauté the diced onion, chopped baby bella mushrooms, spinach, garlic, and 1 tsp of Tuscan Herb seasoning over medium-low heat.

2. Transfer the sautéed mixture to a medium-sized bowl and combine it with the vegan cream cheese until it's well mixed.

For the Topping:

1. Melt the stick of vegan butter and mix it with the bread crumbs, chopped parsley, vegan parmesan cheese, and the remaining 1 tsp of Tuscan Herb seasoning.

Assembly:

1. Stuff the cleaned portobello mushrooms with the prepared filling. Top each stuffed mushroom with the breadcrumb mixture.

Baking:

1. Preheat your Blackstone pizza oven to 425°F (218°C).

2. Grease a baking dish with olive oil and arrange the stuffed mushrooms in it.

3. Bake in the pizza oven for approximately 8 minutes or until the topping turns golden brown.

4. Enjoy your delicious Stuffed Portobello Mushrooms!