Portobello Bagel Melt

(from Vive le Vegan)
The toppings on this bagel are warm and well-seasoned, and will almost melt in your mouth.  Great for a relaxed weekend morning!

1 large portobello mushroom, cleaned and sliced in thick strips (see note)
2 tsp extra-virgin olive oil
1 tbsp vegetarian Worcestershire sauce
few pinches sea salt
few pinches freshly ground black pepper
1 whole-grain bagel (or bagel of choice), sliced in half
1⁄2 cup (packed) baby spinach, or regular spinach, torn or roughly chopped
3 – 4 tbsp green onions, roughly chopped (green portion only)
1⁄3 – 1⁄2 cup mozzarella-style vegan cheese, grated (ex: Daiya, Veganrella)
1 – 1 1⁄2 tbsp extra-virgin olive oil (to finish)

Preheat oven to broil. In a bowl, combine the mushrooms, olive oil, and Worcestershire sauce and toss well. Place the mushrooms on a baking sheet lined with parchment paper, and sprinkle with sea salt and pepper. Place under the broiler (on high rack) for 5-6 minutes, flipping once, until just browned. While mushrooms are grilling, lightly toast the bagel halves.  When mushrooms are done, remove and set oven to bake at 425°F (218°C) (and lower the rack if necessary). On the same baking sheet lined with parchment paper, place the bagels, arrange the spinach on top (sprinkle with a pinch of sea salt), followed by the mushrooms, green onions, and the VeganRella.  Bake for 7-9 minutes, until cheese is melted. Remove and finish with a drizzle of olive oil.   Serve as is or with ketchup or other condiments.Makes 1 or 2 servings, with accompaniments.