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Ingredients
  • 16 large button mushrooms, stems removed (reserve stems) and caps left intake
  • 1 garlic clove, minced
  • 1/2 cup mushroom stems, finely chopped
  • 1/2 cup vidalia onion, diced
  • 1/2 cup roasted red pepper, diced
  • 2 tbsp. toasted pine nuts (optional)
  • 1 (10 oz) package frozen spinach, thawed and squeezed of excess water
  • 1 1/2 tsp. balsamic vinegar
  • Cherry tomatoes, halfed
  • Black pepper to taste
  • no salt added vegetable stock for sautéing
Steps
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