Stuffed Mushroom Caps with Carrot Jam and Spinach

These stuffed mushroom caps are filled with a delicious combination of carrot jam and sautéed spinach. A perfect vegetarian main dish that is packed with flavor!

Steps

1. Preheat the oven to 375°F (190°C).
2. Remove the stems from the mushroom caps and set aside.
3. In a skillet, sauté the spinach until wilted. Season with salt and pepper.
4. Fill each mushroom cap with a spoonful of carrot jam.
5. Top the carrot jam with the sautéed spinach.
6. Place the stuffed mushroom caps on a baking sheet.
7. Sprinkle diced tomatoes on top.
8. Bake in the oven for 15-20 minutes, or until the mushrooms are tender.
9. Serve hot and enjoy!