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Mushroom Spinach “Benedict” with Turmeric Blackpeppercorn Ranch

Calories: 190 Proteins: 3 Carbs: 10 Fats:15 Serves:4

Ingredients:

  • 4 - portobello mushroom caps (3 1/2- to 4-inch), stems and gills removed
  • 2 tablespoons - avocado oil, divided
  • 1 ¼ teaspoons - salt , divided
  • ¼ teaspoon - ground black pepper
  • 4 cups - fresh baby spinach, chopped
  • 2 - tomatoes sliced
  • ¼ cup - Turmeric & Pepper Ranch Dressing
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Directions:

Step 1 Preheat the oven to 425 degrees F. Step 2 Brush mushrooms and sliced tomatoes with 1 tablespoon avocado oil. Sprinkle 1/4 teaspoon salt and pepper inside. Put in the prepared pan, stem sides down. Step 3 Bake in the preheated oven until tender, about 12 minutes. Step 4 Heat the remaining 1 tablespoon avocado oil in a large skillet over medium heat. Add garlic; cook for 1 minute. Add spinach and cook, stirring, until spinach is just wilted, about 1 minute. Step 5 Top mushrooms with tomatoes, spinach and drizzle with turmeric peppercorn ranch dressing.