In a bowl light toss mushrooms with sage, safflower oil and pepper. Cover and let set at room temperature for 20 minutes. Meanwhile preheat the oven to 350 degrees.. Spread the walnuts on a baking sheet and toast until they are lightly browned and fragrant 5 to 7 minutes. Remove from the oven and chop coarsely.
Prepare a hot fire in grill, position rack 4 to 7 inches above the fire. Oill the grill rack. Place the mushrooms on the rack, gill side down. Cook until lightly browned about 3 minutes. Turn and cook until tender and lightly browned. Transfer to a plate.
Arrange the spinach leaves over the bottom of a lightly oiled grill basket and sprinkle each side with the walnut oil, lemon juice and vinegar.Cook until lightly browned and just tender turning once.
Transfer spinach to a serving bowl. Slice the mushrooms and add to the spinach leaves with the toasted walnuts. Toss to mix and serve immediately.
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|Serving Size: 1 Serving (867g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 910 (92%)|
|Amt Per Serving||% DV|
|Total Fat 101.1g||135 %|
|Saturated Fat 7.1g||36 %|
|Monounsaturated Fat 18.7g|
|Polyunsanturated Fat 69.2g|
|Cholesterol 0mg||0 %|
|Sodium 225.6mg||8 %|
|Potassium 1781mg||47 %|
|Total Carbohydrate 15.2g||4 %|
|Dietary Fiber 8.9g||36 %|
|Sugars, other 6.3g|
|Protein 15.8g||23 %|
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Calories per serving: 987
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