These are so delicious!!!
1 1/2 lbs. mushrooms, you can use baby portobellos,cremini or button
2 Tablespoons olive oil
1/4 cup fresh parsley, roughly chopped
1 small red bell pepper, finely chopped, reserve a little for serving
1 small shallot, finely chopped
2 cloves garlic, finely minced
1/4 cup sun-dried tomatoes, finely diced
3/4 cup walnuts, finely, roughly chopped
1 cup baby spinach, finely, roughly chopped
salt and 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 olive oil, place stem side up and bake for 8-10 minutes.
In a medium pan over medium-high heat, add 1 tablespoon of olive oil. Saute the shallots, bell pepper, garlic and sun dried tomatoes for about 3 minutes until they start to get tender. Add the parsley, finely chopped mushroom stems and chopped walnuts, cook another 2-3 minutes. Add in chopped baby spinach and allow 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 in to the mushrooms and bake for an additional 10-12 minutes. Top with fresh, raw, diced bell pepper and serve warm. Enjoy!
-This recipe is from Cara’s Cravings