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In a food processor, combine cottage cheese, basil leaves and spinach. Season with salt and pepper to taste. Process until smooth and place into the fridge to chill.
Prep the veggies by slicing the portobello about ¼ inch thick, halving the grape tomatoes and trimming the ends of broccolini.
Over medium-high, heat a splash of olive oil in a large pan or a cast iron. Add sliced mushrooms one at a time and season with salt and pepper to taste. Sear without touching, until slightly brown, about 2-3 minutes. Flip the mushrooms and add ½ tbsp of butter to the pan. Sauté until softened and golden, about 2 more minutes.
Push the mushrooms to the sides and add remaining butter to the pan. When butter is melted and starts to bubble, add broccolini. Charr until it starts to brown, about 5 minutes, flipping the florets halfway. Remove from heat and set aside.
Place about ½ cup of whipped cottage cheese into a bowl or on a plate. Using a spoon, spread the mixture in circular motions. Add charred broccolini, mushrooms and tomatoes. Drizzle with balsamic and enjoy!