Ingredients:
- 20 baby bella mushroom caps
- 1/2 small onion (white or yellow)
- 1 roma/plum tomato
- 1 cup spinach
- 2 cloves garlic
- 3 tablespoons of balsamic vinegar
- 2.5 tablespoons of olive oil
- 2 teaspoons of thyme
- 2 teaspoons of rosemary (or basil, or both)
- dash of salt and pepper
Method:
- Preheat the oven to 350 degrees. Dice up onions, spinach, and garlic into tiny pieces. Sautee the garlic and onions in 1/2 tablespoon of olive oil for 5 minutes, add the spinach and cook for another minute or two. Side aside.
- Using a small knife, take your baby bella mushroom caps and cut off the stem and scoop part of the center to create bowl shapes.
- Create a sauce with 2 tablespoons of olive oil, balsamic vinegar, and herbs. Dip your mushroom caps into the sauce and place on a foil-lined cooking sheet.
- Dice tomatoes into pieces. Add to the onion and spinach and mix well. With your hands or small spoon, stuff each mushroom bowl with the diced veggies. Use any excess balsamic sauce to drizzle on top. Sprinkle salt and pepper, if desired, over the tops of the appetizers before cooking.
- Cook for about 15-18 minutes at 350 degrees. Serve and have fun eating these little bites!
Source: https://thehealthybeast.com/2013/08/29/mini-balsamic-mushroom-caps-all-veggie/
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