Spinach Mushrooms
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Ingredients
- 15 mushrooms
- Lemon marinade
- 1 tablespoon extra-virgin olive oil
- ¼ cup shallots, minced
- ½ cup Portobello mushrooms, diced
- 1 bunch of spinach, steamed and drained
- ¼ cup tomato, chopped
- 1 teaspoon basil
- 1 teaspoon Italian parsley, minced
- 1 ½ teaspoon nutritional yeast
- ½ teaspoon mirin
- ½ teaspoon garlic, minced
- Pinch red pepper flakes
- Celtic Sea Salt
- Black pepper
- 3 tablespoons bread crumbs
- 3 tablespoons pine nuts
Instructions
- Preheat oven to 375 degrees. Remove stems from stuffing mushrooms and place in a shallow baking dish with lemon marinade for 20 minutes or longer. While mushrooms are marinating, place oil in a small saute pan on medium high heat. Add shallots and Portobello mushrooms and cook for 5 minutes, stirring frequently. Add tomatoes and spinach and cook for 3 minutes, stirring occasionally. Add remaining ingredients, except pine nuts and bread crumbs, mix well and remove from heat. Spoon a small amount of mixture into each mushroom, top with breadcrumbs and pine nuts, bake until mushrooms are slightly soft, approximately 10 minutes.
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