Ingredients
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Instructions
- Preheat the oven to 375°F and prepare a 9”x 13” baking pan greased with cooking spray. Set aside.
- Heat 2-tablespoons olive oil in a skillet & add scallions & garlic. Cook for 2-4 minutes until fragrant. Be sure not to burn the garlic.
- Next, add in the chopped sausage and cook about 6-8 until slightly crispy.
- Mix in the date paste and cook an additional 3-4 minutes, on medium heat, stirring every minute.
- Add wine to the pan to deglaze, about 2 minutes.
- Mix in salt, pepper, parsley and spinach. Cook on medium-low heat until spinach is wilted.Turn off the heat and allow it to cool slightly.
- Meanwhile, in a medium bowl, combine the mushroom caps, 1 tablespoon olive oil & sprinkle of salt and pepper. Toss to coat the mushrooms.
- Place the mushrooms into the prepared baking pan.
- Spoon the date-sausage mixture into each of the mushroom caps, in the pan.
- Bake mushrooms for 10-12 minutes.
- Then, sprinkle with chopped nuts & bake an additional 2 minutes to toast the nuts.
- Add scallions as garnish before serving. Enjoy!