1 (10 oz.) pack crimini mushroom caps
1 Â½ c. fresh organic spinach
1-3 minced or pressed garlic
Salt, pepper, & curry powder to taste
Take out stems of mushrooms and turn the caps over. Baste both sides with the Cilantro & Roasted Onion Oil. Place on lined baking sheet and cook at 400 for 5 minutes. In food processor, combine spinach, garlic, pecans, and spices until a green paste forms (option to add Â½ chopped red bell pepper). Remove mushrooms from the oven and stuff with spinach mixture and bake again for 15 minutes. Remove mushrooms and drizzle with the Traditional Aged 18-Year Balsamic Vinegar.