Preheat oven to 375 degrees F. In a skillet, over medium heat, sauté onions and mushrooms stems with olive oil for 8-10 minutes or until onions are translucent. Add roasted red peppers and spinach and heat another 2-3 minutes. Remove from heat and stir in nutritional yeast. Add sea salt and pepper to taste. Dividing evenly, fill mushroom caps with veggie mix. Bake for 25-30 minutes. Drizzle with balsamic reduction before serving if desired.
from the NSM Nutrition Team recipe box
dairy-free, gluten-free, paleo-friendly, vegan
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