Preparation:
1. Heat the oven to 375F/190C/Gas 5. Lightly spray a rimmed baking sheet with olive oil cooking spray and set aside.
2. Remove the mushroom stems and wipe the caps. Arrange the caps on the baking sheet and brush with 1 tablespoon oil. Place in the oven and bake for 10 minutes.
3. Heat the remaining 2 tablespoons olive oil in a large skillet over medium high heat and sauté the scallions, garlic, sundried tomatoes, and bell pepper for 3-4 minutes. Stir in the balsamic vinegar, Tulia Mighty Date Supersnack, olives, and cooked grains and cook for about 3 minutes. Add chopped herbs, toss the ingredients and season with salt and pepper.
4. Spoon the filling into the mushroom caps and bake for about 10 to 15 minutes.
5. Meanwhile, whisk all sauce ingredients, adding just enough water to get the right consistency. Season to taste.
6. Serve the mushrooms drizzled with the sauce and enjoy!
