Nom Nom Nom….I’ve been craving mushrooms lately, and tomatoes….and chocolate… hummm
Anyway, I decided to try out this recipe that I adapted from Clean Green Simple. I had tried it before and thought that it could use a little somethin’ somethin’ (….that sounded cooler in my head). By adding a few simple ingreadents I had on hand and switching out the walnuts for cashews I was able to crate a super easy, quick and tasty main course. This would also be a great dish to serve if you were having a dinner party. The best part? The clean up is super quick and easy, so by the time you take it out of the oven the kitchen will be clean and you’ll look like the hostess with the mostess. Or, at the very least, there isn’t a huge mess to clean up after your belly is full and all you want to do is slip into your evening lazy pants ( or is that just me???).
Stuffed Portobello Mushrooms
Prep time: 10mins
Cook time: 15mins
- 2 portobello mushrooms
- 1 ½ cups fresh spinach
- 1 red or yellow pepper (½ in filling, ½ for garnish)
- 1 cup cashews (or walnuts)
- ¼ cup white onion
- 3 or 4 sun-dried tomatoes (in oil)
- 1 clove garlic
- sprinkle nutritional yeast
- 4 Tbs balsamic vinigar
1. Preheat oven to 400 °F
1. Remove steam from mushrooms and add stems into food processor along with spinach, ½ of pepper, cashews, onion, sundried tomatoes, and garlic, and mix until well combined.
2. Brush inside of mushrooms with balsamic vinegar.
3. Place mushrooms onto pan and stuff with filling from food processor
4. cook for 15mins. Once cooked there may be some water around the mushrooms. Use tongs or a spatula to place on serving dish.
5. Garnish with remainder of chopped peppers and nutritional yeast.
So get into your eating pants and enjoy.