While this meal didn’t photograph well, the mixture of flavors was delicious. Grilled portobello mushroom caps are so versatile. I’m sure you could change this up with a combination of your own favorite fillings. [Check out the recipe for this same dish but with a sweet potato twist here.]
spinach, onions, sundried tomatoes, and pine nuts in a mushroom cap
2 portobello mushrooms, trimmed, washed, and patted dry
1 1/2 tablespoosn of coconut oil
1 garlic clove, minced
3 cups spinach, roughly chopped
2 T chopped sundried tomatoes
1 T pine nuts, divided
1 T EVOO
salt to taste
garnish with cashew crumbs (optional)
make the filling ahead of time and store in an airtight container for up to 3 days – simply add to the mushrooms and bake on the day you want to enjoy
- Preheat the oven to 200°C.
- In the meantime, heat a large skillet to melt the coconut oil and slightly sauté the garlic.
- Add the chopped spinach and cook until it just wilts. Season to taste.
- Remove mixture from the skillet and stir in the sundried tomatoes.
- Lightly coat the portobello mushrooms with EVOO and rub the outside with a bit of salt (helps take out some of the excess moisture).
- Place the mushrooms in a lightly greased baking dish (gill side up) and fill each mushroom with the spinach mixture.
- Garnish the mushrooms with pine nuts.
- Bake for 25-30 minutes.
- Add cashew crumbs (if using) just before serving, while mushrooms are still hot.
adding the cashew crumb topping adds to the texture and flavor