Ingredients
Method
- Preheat your oven to 425°F (220°C). Arrange mushroom slices on a paper towel-lined plate and sprinkle both sides with kosher salt. Let sit for 15 minutes to draw out moisture.
- Pat the mushroom slices completely dry with paper towels. Heat 2 tablespoons olive oil in a large skillet over medium-high heat.
- Sear the mushroom slices for 2-3 minutes per side until golden brown and slightly caramelized. Transfer to a baking sheet lined with parchment paper.
- In the same skillet, add the remaining 1 tablespoon olive oil. Add chopped spinach and cook for 1-2 minutes until just wilted. Remove from heat.
- In a medium bowl, combine the wilted spinach, parsley, chives, tarragon, fennel, minced garlic, seaweed powder, and black pepper. Mix well.
- Add the panko breadcrumbs, nutritional yeast (if using), and lemon juice to the herb mixture. Stir until everything is evenly combined and the mixture holds together slightly.
- Divide the herb and breadcrumb mixture evenly among the seared mushroom slices, pressing gently to help it adhere.
- Bake for 12-15 minutes until the topping is golden brown and crispy. Sprinkle with red pepper flakes if desired and serve immediately.
Notes
These are best served immediately while the topping is still crispy. You can prepare the mushrooms and herb mixture up to 4 hours ahead, then assemble and bake just before serving. For extra richness, drizzle with a bit more olive oil before baking. If you can't find seaweed powder, a tiny pinch of old bay seasoning works as a substitute.