These are very filling, healthy and tasty and packed full of flavor.
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Ingredients
- 1 Coconut Curry Spinach, creamed
- 4 Portobello mushroom caps
- 1/4 cup of oil and vinegar salad dressing
- 1 ounce of preferred nuts
Instructions
- Make the creamed coconut curry spinach and set aside.
- Cut off the mushroom stems and scrape out the black gills using a spoon. Rub one teaspoon of salad on the back of the mushroom cap and then place in the pan with the stem side up.
- Pour about two teaspoons of the salad dressing into each mushroom cap. Sprinkle with pepper and salt. Cover the pan with a plastic wrap and set aside to marinate for about one hour.
- Transfer the mushroom to the grill and cook on high for about five minutes. Flip the mushrooms over and grill for an additional five minutes.
- Scoop the curried spinach mixture into the grilled mushrooms and broil in the oven for about fice minutes.
- Top the stuffed mushrooms with some chopped nuts and serve.