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Cilantro & Roasted Onion Stuffed Mushrooms

Cilantro & Roasted Onion Stuffed Mushrooms
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  1. 1 (10 oz.) pack crimini mushroom caps
  2. 1 1/2 cups fresh organic spinach
  3. 1-3 minced or pressed cloves of garlic
  4. 1/2 cup pecans
  5. Olivia's Traditional Balsamic Vinegar
  6. Olivia's Cilantro & Roasted Onion Olive Oil
  7. Salt, pepper and curry powder to taste
  1. Take out stems of mushrooms and turn the caps over.
  2. Baste both sides with the Cilantro & Roasted Onion Olive Oil.
  3. Place on a lined baking sheet and cook at 400 degrees for 5 minutes.
  4. In food processor, combine spinach, garlic, pecans and spices until a green paste forms.
  5. Remove mushrooms from the oven and stuff with spinach mixture and bake again for 15 minutes.
  6. Remove mushrooms and drizzle with the Traditional Balsamic Vinegar.
Olivia Olive Oil