Stuffed Portabellos Mushrooms With Herb Sauce

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Sprouted Kitchen
Nutrition per serving    (USDA % daily values)


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Ingredients for 4 servings

4 Large Portabello Mushrooms

2 Bunches Fresh Spinach, Chopped

2 Cups Cooked Brown Rice, still warm

Zest of One Lemon

Olive Oil

Salt and Pepper

2 oz Dried Apricots

1 Cup Boiling Water

1/3 Cup Toasted Walnuts

2 Garlic Cloves (to taste), halved, green shoots removed

1/4 Cup Fresh Lemon Juice

1/2 tsp. Salt (more to taste)

2 cups Cilantro, coarsely chopped

1 Cup Parsley, coarsely chopped

1/2 cup coarsely chopped mixed Basil, Tarragon, and Dill

1/4 Cup Walnut Oil (Extra Virgin Olive Oil works fine too)

3/4 Cup soaking water from the Apricots, as needed

Freshly ground black pepper to taste

Pinch of Red Pepper Flakes

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