Chop your chicken and bell pepper and place it in a pan with your corn and butter substitute.

Coat the contents of your pan in a generous amount of cajun seasoning and cover. Occasionally stir until chicken is fully cooked.

Scrape the inside of your portabello mushroom to get as much of the brown ribs out as possible.

Then line the inside of your portabellos with fresh spinach leaves.

Spoon your chicken and vegetable mixture into the portabellos until they are slightly heaping then top with your choice of dairy free cheese. We used Daiya mozzarella.

Place each portabello mushroom into their own piece of tin foil with a dollop of butter substitute then fold the foil closed and place on cookie sheet.

Place in oven at 350 degrees for 20-30 minutes.