6 people

Cherries and Tomatoes

  • 1 pint baby tomatoes
  • 1/2 cup cherries pited
  • 3 tbsp olive oil
  • salt

Nasturtium Serrano Sauce

  • 2 whole serranos
  • 2 cups nasturtiums
  • 1 cup vegenaise
  • 3/4 tsp salt

For the Vegetables

  • 1 lb spinach
  • 1 clove garlic minced
  • 1 tbsp olive oil
  • 1 tbsp butter

For the Squash

  • 2 each yellow squash
  • 1 whole spring onion
  • 3 tbsp olive oil
  • 1 tbsp butter
  • 2 tsp tapenade

For the Portobello Mushrooms

  • 6 whole portobello mushrooms
  • 5 tbsp olive oil (Option-you can add 2 tbsp of balsamic)
  • 1 sprig rosemary
  • salt and pepper to taste


  • 1/4 cup radish flowers

Nutritional information

Calories: 323kcalCarbohydrates: 14gProtein: 5gFat: 27gSaturated Fat: 3gCholesterol: 1mgSodium: 844mgPotassium: 957mgFiber: 4gSugar: 4gVitamin A: 7147IUVitamin C: 30mgCalcium: 99mgIron: 3mg

Certified Reconditioned Standard

Prep Time 25 minutes
Cook Time 25 minutes
Total Time 50 minutes
Servings 6 people

For roasted cherries and tomatoes

  • Simply place the pitted cherries and tomatoes into a saute pan. Drizzle with olive oil and salt and place in a preheated 375 degree oven. Roast for 20-25 minutes. You want them be to roasted and cooked, but not to the point where they can’t hold their shape anymore. Take out and keep warm

For the portobello mushrooms

  • You have a few options for this depending on what mood you are in. You can marinate the portobellos if you have time with the olive oil and balsamic for 20-30 minutes and then simply grill them. I didn’t have time to marinate or grill them.
    I simply sprinkled the balsamic and oil all over the portobellos, seasoned them with salt and pepper, and placed them into a medium-medium/low heat saute pan. I cooked them for about 12-14 minutes flipping them halfway through, and them turned off the heat and allow them to stay warm in the pan.
    stuffed portobello recipe

For the nasturtium sauce

  • Place everything in vitamix and puree until smooth, season with salt and set aside.

To finish

  • In a saute pan on medium high heat add olive oil, butter, garlic, and cook for 20 seconds. Then add the spinach. Cook for 2-3 minutes until the spinach has completely wilted down. Once it has wilted then season with salt and pepper.
    Pour the spinach into a bowl and keep warm. Wipe out the same saute pan and add olive oil, butter, spring onions, and squash. Cook for 3 minutes then add the tapenade. Toss for 1 minute and then season with salt and pepper if need be.
    Meanwhile take a round cookie cutter and place a few spoonfuls of the spinach inside the mold ( you can drain some of the extra juice from the spinach so it doesn’t run all over the plate). Then add a spoonful of the nasturtium sauce on top of the spinach.
    Fill the portobellos with the squash-onion combination. Then take your cherries and tomatoes and place on top of the squash. Finish with radish flowers and a drizzle of olive oil. Serve and enjoy!
    stuffed portobello recipe

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