Portobellos Stuffed with Spinach and Sun-Dried Tomatoes
Lisa's kitchen
Lisa's kitchen
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Ingredients

  • 200 Gluten-free, Grain-free and Nut-free Vegan Recipes Using Coconut Flour, Oil, Sugar and More
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  • 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 and fresh cracked black pepper to taste
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  • Instructions

Instructions

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