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