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Stuffed Portabellos Mushrooms With Herb Sauce

10 faves
Nutrition per serving    (USDA % daily values)
CAL
752
FAT
93%
CHOL
0%
SOD
62%

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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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