Thursday, January 9, 2014

Spinach & Walnut Stuffed Mushrooms




There was quite a bit of leftover "filling" and it actually made for a really good raw dip or  spread to use on sandwiches! I will most definitely be making it again.


Spinach & Walnut Stuffed Shrooms
  • 8 oz (about 20) baby bella mushrooms.
  • 1/4 cup balsamic vinegar 
  • 1/2 red bell pepper
  • 1 1/2 cups raw spinach
  • 1/2 c. raw walnuts
  • 2 cloves garlic
  • 1/3 of a small onion
  • 1/2 tbs coconut oil (you could use olive oil if making a raw spread).
  • 1/2 tsp salt
  • Black pepper to taste

Directions:

  1. Preheat oven to 400 degrees. In a food processor or blender, combine all ingredients except mushrooms and balsamic vinegar and blend until smooth. Wash mushrooms, carefully remove stems to create a pocket for the filling, and brush with balsamic vinegar. Evenly fill mushrooms with spinach and walnut stuffing.
  2. Place stuffed mushrooms on a baking sheet and bake for about 15 minutes, or until mushrooms have softened and released their moisture. Remove from oven, carefully use tongs or a spatula to transfer mushrooms to serving dish.

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