Yum Alert: Spinach Avocado Stuffed Portobellos

Spinach Avocado Stuffed Portobellos are vegan, soy-free, gluten-free, guilt-free, and totally easy. Who knew veggies stuffed with more veggies could be so delicious? Recipe and image via Vegan Yumminess.

Spinach Avocado Stuffed Portobellos


2 Portobello mushrooms (Or leave out the large Portabellos completely and just use 8 oz of Baby Bellos)
6-8 Baby bellos (Or 1 more large Portobello mushroom)
2 tablespoons extra virgin olive oil (divided)
1 1/2 cup fresh baby spinach (well packed)
1 clove garlic
1 ripe avocado
1/4 cup walnuts (toasted, if you want)
1 tablespoon nutritional yeast flakes
1 tablespoon lemon juice
salt to taste
handful of sliced almonds (for garnish)

For preparation directions, click here.

Emily is a New Yorker trapped in a Floridian's body and loves every minute of her big city life. With a major in international business and years of being surrounded by ill-fitting suits and all the wrong shoes, she learned that the importance of fashion needs to be communicated to the world. To her, fashion is on the same level as charity work and feeding hungry children. Emily can be found frolicking the streets of her gayborhood enjoying the off-color humor of the gays.