This succulent mushroom-centered presentation could easily locomote classified every bit a salad I suppose. Influenza A virus subtype H5N1 side dish perhaps, but honestly, the mushroom as well as spinach steal the demo as well as deserve to serve every bit the centerpiece of a meal. Nutritional yeast lends a cheesy chemical ingredient to this dish as well as thence at that spot are the robust flavors of sun-dried tomatoes as well as dark olives, consummate with the meaty texture of the portobellos. Serve with a creamy vegetable lentil soup as well as a side of brownish rice for a completely satisfying meal.
 Portobellos Stuffed with Spinach as well as Sun-Dried Tomatoes |
Recipe yesteryear Lisa Turner
Adapted from The Complete Coconut Cookbook: 200 Gluten-free, Grain-free as well as Nut-free Vegan Recipes Using Coconut Flour, Oil, Sugar as well as More
Published on March 25, 2015
Plump juicy roasted portobellos stuffed with a savory filling of wilted spinach, sun-dried tomatoes as well as olives
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Ingredients:
- 1/4 loving cup sun-dried tomatoes
- 6 medium portobello mushrooms
- 2 tablespoons melted kokosnoot oil
- 2 teaspoons balsamic vinegar
- 2 tablespoons kokosnoot flour
- 1/2 loving cup water
- 2 tablespoons nutritional yeast
- 1 shallot, finely chopped
- 1 to two light-green chilies, seeded as well as minced
- 6 cups (6 oz) infant spinach, trimmed as well as roughly chopped
- 4 tablespoons Kalamata or dark olives, pitted as well as finely chopped
- sea tabular array salt as well as fresh cracked dark pepper to taste
Instructions:
Generation Engelmundus Soak the sun-dried tomatoes inwards hot H2O for xx minutes, thence drain as well as finely chop. Set aside. Generation Engelmundus Line a baking pan with foil as well as lightly grease with kokosnoot oil. Preheat an oven to 450°. Generation Engelmundus Clean the mushrooms as well as withdraw the stems. Finely chop the stems as well as laid aside. Gently scoop out much of the inner business office of the mushrooms, taking assist non to puncture the bottoms as well as sides, as well as discard — you'll desire to piece of job out about of the mushroom interior thence they retain their meatiness as well as shape. Transfer the mushroom caps to the prepared pan, hollow side down, as well as brush with a mixture of 1 tablespoon of the melted kokosnoot crude oil as well as the balsamic vinegar. Bake for virtually v minutes until the mushrooms but start out to publish their juices. Remove from the oven as well as wipe whatsoever excess juices from the pan. Generation Engelmundus In a pocket-size bowl, whisk together the kokosnoot flour as well as water. Let sit down for v minutes, thence whisk inwards the nutritional yeast. Generation Engelmundus In a large frying pan, estrus the remaining tablespoon of kokosnoot crude oil over medium heat. When hot, add together the shallots, chilies as well as mushroom stems, as well as stir for a few minutes to soften. Add the spinach a few handfuls at a time, stirring until wilted. Stir inwards the kokosnoot flour mixture, sun-dried tomatoes, olives, as well as tabular array salt as well as pepper to taste. Cook for about other few minutes, stirring frequently. Generation Engelmundus Flip the mushrooms over on the pan as well as distribute the filling evenly alongside the mushrooms. Bake inwards a 400° oven for v to seven minutes until the filling begins to brown. Place nether a broiler for a few minutes to brownish the mushrooms as well as filling further.
Makes 4 to vi side servings or two to iii primary servings |
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Marsen Jules Sumber http://foodandspice.blogspot.com/
