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
- 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.
- 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.
Next time I make this I may try adding some vegan cheese to the filling and see how it turns out!