Playing in The Kitchen- Stuffed Portobello on Spinach Redux (no pictures ☹️)

In my post here,  http://gillvegfood.blogspot.com/2015/05/sorry-it-been-so-long.html , I shared a hummus stuffed portobello recipe....It was in regular rotation at my house and still is. This recipe allows for so much playing around which makes it *so* budget-friendly....I made it the other night using:

regular spinach (cheaper than baby spinach)- I just tossed it with some oil, crushed garlic, wine

roasted garlic hummus, to which I added-

                             1/3 can of diced tomatoes, cut even smaller

                              1 TBS of sofrito

                              1/2 minced jalapeño 

                              2-3 TBS rehydrated minced onion

                              a little garlic powder, paprika, S&P

As you can see, it’s different than the recipe but so tasty. I was in a Southwestern flavor mood. But this is easily adaptable for Italian (Italian seasoning, garlic,  even fresh basil could be mixed in with spinach and some good Olive Oil and you could add a couple of splashes of red wine....use a white bean hummus, tomatoes, garlic, onion, bell pepper, etc.) Indian (Curry and coconut milk in the spinach, lentil hummus with cumin, chili peppers, carmelized onions, etc.).....You see where I’m going? Playing around in the kitchen can be so fun. My husband teases me for watching the food network, because it is NEVER vegan friendly, but it has helped me come up with ideas for vegan dishes and flavor profiles, and sometimes even different techniques to play with.