Summertime asks for quick and easy recipes so here a recipe for Tomatoes and Spinach Stuffed Portobello Mushrooms. Sooo good! Ingredients: 6 portobello mushrooms 720 g cherry tomatoes (4 packs) 3 garlic cloves, sliced 1 tsp ground coriander 1 tsp fired oregano 1 pack spinach Salt pepper Olive oil For the cheese topping: 1/2 cup shredded mozarella 1/4 cup panko 1 tsp thyme Salt and pepper to taste 1- Preheat your oven to 200 degrees Celsius. With a spoon remove the stems and scrape out the gills, you can reserve them to make soup. Season with salt and pepper and put aside. 2- In a wok, heat some olive oil and sauté your cherry tomatoes for a minute, add the garlic then the coriander and oregano and stir until fragrant. Turn off the heat and add the spinach and mix well. Season with salt and pepper. 3- Mix all the cheese topping ingredients together. Add filling to the mushroom caps and then top with the cheese mixture. 4- Bake for 15-20 min or until the cheese is melted and golden brown. #stuffedmushrooms #stuffedmushroom #spinachrecipes #cherrytomatoes #vegetarian #summerfood #summerfoods #recipereels #recipevideo #veganrecipes #foodstories #foodartblog #foodfluffer #feedfeed #feedfeedvegan #foodartproject #thrivemags #foodtographyschool #beautifulcuisines #اكلات_سريعه #اكلات_لذيذه