SPINACH STUFFED PORTOBELLO BOWLS
SERVES 2 (420 calorie portions)
½ cup cashews, soaked in water for two hours
3 tablespoon coconut oil
2 leeks, diced
1 1/2 teaspoons salt, divided
¼ teaspoon pepper
2 cups spinach leaves
3 tablespoon balsamic vinegar
1 tablespoon olive oil
1 teaspoon tamari
4 Portobello mushrooms, stems removed
Garnish
2 red peppers, roasted and sliced
INSTRUCTIONS
Heat oven to 400 degrees. Destem, de-seed the red bell peppers. Slice into very thin strips and spread evenly over a foil lined backing dish. Roast for 15-30 minutes, until browned and slightly caramelized.
Drain the soaked cashews, and finely chop them in a food processor. Set aside.
Heat a sauté pan to medium heat, and add the coconut oil. Add the leeks, salt, and pepper. Stir well, and let cook for 3 to 5 minutes until leeks are tender. Add the chopped cashews, stir again and let cook for 1 to 2 minutes. Then, add the spinach and balsamic vinegar, stir and cook until the spinach is wilted. Cover with a lid and let sit on the lowest heat setting to keep warm.
To prepare the mushroom caps, mix together the olive oil, tamari and remaining teaspoon of salt in a small bowl. Heat a large skillet on medium heat, brush the mixture onto each mushroom and sear gill side down for 5 minutes. Flip the mushrooms over and fill with the sautéed leeks and spinach. Cover the pan with a lid and let cook an addition 5 minutes. Serve warm with a garnish of sliced roasted red pepper.
Guest Chef – Danielle Premo
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