Host Laura Theodore prepares a plant-based Christmas menu featuring Stuffed Portobello Mushrooms, a flavorful but simple to assemble dish filled with breadcrumbs, walnuts and baby spinach. Holiday Rosemary Smashed Potatoes make a fun and flavorful way to present spuds. For dessert, Mini Raspberry Cheeze-Cakes showcase fresh raspberries nestled in a tofu "cheese" filling, with a gluten-free, flourless crust.