Dairy-free, Gluten-free Stuffed Mushrooms

My mouth was absolutely watering reading this post from Clean Green Simple. Check out how beautiful these dairy-free, gluten-free stuffed mushrooms look! They were really simple to prepare and made for not only a delicious dinner side dish but also a crave-able lunch addition. Walnuts are a good source of anti-inflammatory omega-3 fatty acids, and mushrooms have been studied for their immune-enhancing effects. Most stuffed mushrooms have cheese and bread; this version is hearty and satisfying while also accommodating dairy or gluten intolerance. There are also some great ways to make raw stuffed mushrooms - check out this recipe from Happy Foody - but I wanted mine warm.

Ingredients:

6 mini portobellos (or 20 smaller crimini/baby bella mushrooms)
1/4 cup balsamic vinegar
1 bell pepper (1/2 will be used for garnish)
1 1/2 cup raw spinach
1/2 cup raw walnuts
2 cloves garlic
1/2 small onion
1/2 tsp. olive oil
1/2 tsp. sea salt

Instructions:

Assemble ingredients.


Preheat oven to 400 degrees. In a food processor or blender, combine all ingredients except mushrooms and vinegar and process until smooth.






Wash the mushrooms and carefully remove the stems, creating a pocket.




Evenly divide the filling between the mushrooms and sprinkle with balsamic vinegar. I doubled the recipe and used a few larger portobellos in addition to the 6 minis, but I still had extra filling that was delicious for dipping cucumber slices and carrots!

Place the stuffed mushrooms on a cookie sheet and bake for 10-15 minutes, or until the mushrooms have softened.




Remove from the oven and carefully remove from the pan onto a serving dish. Top with bell peppers (optional).



I served this with baked cod, roasted veggies topped with goat cheese, and a warm lentil/garlic salad.



Enjoy!

*M*