Spinach & Walnut Stuffed Mushies

Ingredients:

• 20 baby mushrooms (or 6 large field)
• 1/4 cup balsamic vinegar
• 1/2 red pepper
• 1 1/2 cups raw spinach
• 1/2 cup raw walnuts
• 2 cloves garlic
• 1/2 of a small onion
• 1/2 tbs coconut oil (you could use olive oil if making a raw spread).
• 1/2 tsp salt
• Black pepper to taste

Directions:

1. Preheat oven to 200oC.
2. In a food processor or blender, combine all ingredients except mushrooms and balsamic vinegar and blend until smooth.
3. Wash or brush mushrooms, carefully remove stems to create a pocket for the filling, and brush with balsamic vinegar.
4. Evenly fill mushrooms with spinach and walnut stuffing.
5. Place stuffed mushrooms on a baking sheet and bake for about 15 minutes, or until mushrooms have softened and released their moisture.
6. Remove from oven, carefully use tongs or a spatula to transfer mushrooms to serving dish.

Tip: Try adding some cheese to the filling!
Tip: Any leftover “filling” makes a good raw dip or spread.