Mushroom Spinach “Benedict” with Turmeric Blackpeppercorn Ranch
Calories: 190 Proteins: 3 Carbs: 10 Fats: 15 Serves: 4
Ingredients:
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4 - portobello mushroom caps (3 1/2- to 4-inch), stems and gills removed
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2 tablespoons - avocado oil, divided
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1 ¼ teaspoons - salt , divided
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¼ teaspoon - ground black pepper
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4 cups - fresh baby spinach, chopped
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2 - tomatoes sliced
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¼ cup - Turmeric Black Peppercorn Ranch DressingView Product
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.
