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Ingredients:

• 2 large portobello mushrooms
• 1 tablespoon olive oil
• ½ medium onion (chopped)
• 2 cloves garlic (minced)
• ½ medium bell pepper (chopped)
• 1 cup spinach (chopped)
• 1 tomato (chopped)
• nutritional yeast to taste 
• salt and pepper to taste

Instructions:

1. Preheat oven to 400°F.
2. Carefully remove stems from mushrooms, reserve and chop the stems for the stuffing. Place the mushrooms stem side down onto a baking pan. Bake for 10 to 15 minutes until the water leaks out of them. Remove from the oven and using paper towels soak up excess water. Set aside.
3. Mix all chopped vegetables in a bowl. Season with nutritional yeast, salt and pepper. 
4. Stuff the mushrooms with mixture. Top with more nutritional yeast if desired.
5. Bake for 15-20 minutes.

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