Nutritional Wisdom with Carly Pollack

Stuffed Mushrooms

Cara's Cravings
Stuffed Mushrooms Stuffed Mushrooms

1 1/2 lbs baby portabellos, criminis or button mushrooms
2 tbsp coconut oil
1/4 cup fresh parsley, chopped
1 small red bell pepper, chopped (reserve a little for serving)
1 small shallot, finely chopped
2 cloves garlic, minced
1/4 cup sun-dried tomatoes, finely diced
3/4 cup walnuts, roughly chopped
1 cup baby spinach, roughly chopped
sea salt, to taste
black pepper, to taste

Preheat oven to 375 degrees. Remove the stems from the mushrooms, set aside to dice and add to the filling. Brush mushrooms with a little of oil, place stem side up and bake for 8 to 10 minutes. In a medium pan over medium-high heat, add 1 tablespoon of oil. Saute the shallots, bell pepper, garlic and sun dried tomatoes for about 3 minutes until they start to get tender. Add in the parsley, finely chopped mushroom stems and chopped walnuts, cook another 2 to 3 minutes. Add in chopped baby spinach and allow it to wilt. Salt and pepper to taste. Remove the mushrooms from the oven, pour off or soak up any water that accumulates in the mushrooms. Spoon the filling into the mushrooms and bake for an additional 10 to 12 minutes. Topped with fresh, raw diced red bell peppers and serve warm.

1 Batch

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