Ingredients:

1 (10 oz.) pack cremini mushroom caps

1 ½ c. fresh organic spinach

1-3 minced or pressed garlic

Olive Lucy Traditional Aged 18-Year Balsamic Vinegar

Olive Lucy Cilantro & Roasted Onion Oil

Salt, pepper, & curry powder to taste

 

Directions:

Take out stems of mushrooms and turn the caps over. Baste both sides with the Cilantro & Roasted Onion Oil. Place on lined baking sheet and cook at 400 for 5 minutes. In food processor, combine spinach, garlic, pecans, and spices until a green paste forms (option to add ½ chopped red bell pepper). Remove mushrooms from the oven and stuff with spinach mixture and bake again for 15 minutes. Remove mushrooms and drizzle with the Traditional Aged 18-Year Balsamic Vinegar.

 

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