Spinach and asparagus are both growing in my garden right now, and this is the perfect recipe to use what’s fresh in the garden.

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8 servings

Ingredients:

Marinade for mushrooms

½ cup olive oil           

1 Tbs Tamari

¼ cup Balsamic Vinegar   

1 t. minced garlic

Stuffed Mushrooms

8-10 large Portobello Mushrooms

1 lbs spinach

1 large onion, chopped

2 Tbs olive oil

1 t. minced garlic

1 bunch asparagus

½  teaspoon salt

¼ t. nutmeg

½ cup coconut milk

½ red pepper, sliced into strips           

½ yellow pepper, sliced into strips

Instructions:

1. Whisk together the oil, vinegar, tamari, and garlic. Place mushrooms in 2 large zip lock bags, and divide the marinade between the two. Let marinate for 1 hour. 
2. Meanwhile, sauté the onions in heavy sauté pan until translucent. Add the garlic and spinach and continue cooking until soft. 
3. Puree the spinach with the coconut milk, salt, and nutmeg.
4. Toss the asparagus with olive oil and salt and roast in 350º for 5 minutes.
5. Remove the mushrooms from marinade. Grill for 5 minutes on each side
6. Grill the strips of peppers.
7. Assemble the mushrooms. Fill each mushroom with creamed spinach, top with asparagus, and then peppers.