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!

Main Dish
Easy 30 min 180 cal
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!

Ingredients

6 large mushroom caps 1/2 cup carrot jam 1 cup spinach, chopped 1/4 cup diced tomatoes Salt and pepper to taste

You May Also Like
Ginger Garlic Chicken Stir-Fry
Garlic Butter Beef Steak with Herb Roasted Potatoes
Mediterranean Chickpea Quinoa Bowl
Refreshing Cucumber & Chickpea Salad Bowl
Lemon Herb Grilled Chicken with Quinoa Salad
Cantaloupe Chicken Salad Bowl
Garlic Parmesan Roasted Broccoli
Garlic Parmesan Roasted Broccoli with Lemon Chicken
Orange-Glazed Chicken with Citrus Salad
Garlic Butter Shrimp Pasta
Soy-Glazed Chicken Stir-Fry
Pan-Seared Cod with Lemon Garlic Butter Sauce
Watermelon Chicken Salad Bowl
Strawberry Chicken Salad with Balsamic Glaze
Cantaloupe Chicken Salad Bowl