Spinach Stuffed Portobello Bowls

• 1/2 cup cashews, soaked in water for two hours
• 3 tablespoon coconut oil
• 2 leeks, diced
• 1 1/2 teaspoons salt, divided
• 1/4 teaspoon pepper
• 2 cups spinach leaves
• 3 tablespoon balsamic vinegar
• 1 tablespoon olive oil
• 1 teaspoon tamari
• 4 Portobello mushrooms
• Garnish
• 2 red peppers, sliced, roasted

1. Heat oven to 400 degrees. Destem, de-seed the red bell peppers. Slice into very thin
2. strips and spread evenly over a foil lined backing dish. Roast for 15-30 minutes, until
3. browned and slightly caramelized. *If you have any red onion leftover from the
4. Cucumber, Smashed Avocado and Sprout Stack, you can caramelize thin cut strips of
5. along with the red pepper. Both of these, together, would make a great garnish for
6. this dish!
7. Drain the soaked cashews, and finely chop them in a food processor. Set aside.
8. Heat a saute pan to medium heat, and add the coconut oil. Add the leeks, salt, and
9. pepper. Stir well, and let cook for 3 to 5 minutes until leeks are tender.
10. Add the chopped cashews, stir again and let cook for 1 to 2 minutes. Then, add the
11. spinach and balsamic vinegar, stir and cook until the spinach is wilted. Cover with a
12. lid and let sit on the lowest heat setting to keep warm.
13. To prepare the mushroom caps, mix together the olive oil, tamari and remaining
14. teaspoon of salt in a small bowl. Heat a large skillet on medium heat, brush the
15. mixture onto each mushroom and sear gill side down for 5 minutes. Flip the
16. mushrooms over and fill with the sauteed leeks and spinach. Cover the pan with a lid
17. and let cook an addition 5 minutes. Serve warm with a garnish of sliced roasted red
18. pepper.

cashews, coconut oil, leeks, salt, ubc, spinach leaves, balsamic vinegar, olive oil, tamari, mushrooms, red peppers

Taken from www.epicurious.com/recipes/member/views/spinach-stuffed-portobello-bowls-53083361 (may not work)