Stuffed mushroom kick!

So recently I've been on this whole "stuffed portobello" kick and have been having fun with combinations! As I'm going about my day, an idea of "I could stuff this in a mushroom..." will pop into my head, and I write it down to try! A few days ago I tried a delicious version that's topped off with a poached egg! See the recipe below, comment with what you think and get cooking!

Poached Vegetable Stuffed Mushroom (DF, GF)

Ingredients:
Portobello mushroom caps
4 Eggs
Fresh or dried basil leaves (for garnish - I LOVE fresh basil)
S&P (for garnish and seasoning in your stuffing)
Extra virgin olive oil
Cooking stock of your choice (I had all-natural chicken stock)

Stuffing:
1/2 c. Cherry tomatoes
3 c. Spinach (I LOVE spinach! The more, the better!)
1 bag of vegan cheese (I used a new three-cheese blend by Go Veggie) (approx. 1 c. of cheese)
1/2 c. Chopped onion (I had white onion on hand and just used that up)
1/2 c. Bell pepper (whatever you have on hand! I used green for the color - single color food is boring!)

Directions:
Preheat your oven to 425 degrees.
Prep your veggies for your stuffing - chop, slice and measure out everything!
Heat a LARGE skillet with a splash of oil and about 1/2-3/4 c. of stock.
Rinse your mushroom caps and brush them top and bottom with EVOO. Place them face down on a baking sheet and bake for 7-8 minutes.
I start sauteing my onion, bell pepper and tomatoes while the caps are baking in the oven on medium-high heat with some salt and pepper.
Prep your egg poacher (I have a simple stove-top poaching pan) and get your eggs cooking on low-med heat. The slower the better if you want that nice, yolky center to stay runny. If you do not have a poacher, fry your eggs in a splash of oil or stock at the same time your caps are baking with the stuffing in them.
Once your veggies cook to a nice softness with a little brown on the edges, throw in your spinach to cook down. Once spinach is cooked down, turn off your heat.
Once you pull your caps, turn them face up on the baking sheet.
Pour your cheese into your stuffing and let the residual heat from the veggies slowly melt the cheese - we do not like burnt cheese! Stuff your mushrooms when your cheese has melted enough. Bake in the oven for 10-12 minutes.
Once you remove your mushrooms, top with a fresh poached/fried egg and garnish with S&P and a basil sprig!


**I also made these SUPER simple cinnamon sweet potato chunks to go with the stuffed caps. I got them roasting about 10 minutes before I started on the caps so it all finished together.**

Roasted Cinnamon Sweet Potato Chunks

Ingredients:
2 Medium Sweet potatoes (Cut however you prefer! I cubed mine.)
Cinnamon
Spray coconut oil (I love the flavor of coconut oil on sweet potatoes, but you can use whatever oil you prefer!)

Directions:
Preheat your oven to 450 degrees.
Place your cut sweet potato on a baking sheet and spray/drizzle enough oil to give each piece a thing coating. Sprinkle cinnamon. Roast for 40-45 minutes - every 10 minutes or so I go in and give mine a little shake and rotation so that all sides are equally browned.

Now...DIG IN! I hope you guys enjoy!