Portobellos Stuffed with Spinach and Sun Dried Tomatoes recipes
Ingredients
- 1/4 cup sun-dried tomatoes
- 6 medium portobello mushrooms
- 2 tablespoons melted coconut oil
- 2 teaspoons balsamic vinegar
- 2 tablespoons coconut flour
- 1/2 cup water
- 2 tablespoons nutritional yeast
- 1 shallot, finely chopped
- 1 to 2 green chilies, seeded and minced
- 6 cups (6 oz) baby spinach, trimmed and roughly chopped
- 4 tablespoons Kalamata or black olives, pitted and finely chopped
- sea salt
- cracked black pepper
Instructions
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