Name: Portobello Mushrooms with Fetta & Spinach Salad
Total time: 30 min
Yield: 4
Ingredients: 4 portobello mushrooms (200g); 2 tbsp extra virgin olive oil; 1 eschalot, chopped finely; ½ tsp ground nutmeg; 200g baby spinach leaves; 4 slices soy and linseed bread (280g); 1 clove garlic, peeled; 100g reduced-fat fetta, crumbled; 2 tbsp pepitas, toasted

VMG Recipes