Stuffed Portobello Mushrooms

Stuffed Portobello Mushrooms


4 Portobello mushrooms- scooped out

(set aside the stems)

Filling:

  • 1 cup marinated artichoke hearts
  • 1 cup chopped spinach
  • ½ cup chopped flat Italian parsley
  • 3 cloves garlic – minced
  • ½ small onion – cut into small pieces
  • 10 sun dried tomatoes in olive oil
  • 3 Tablespoons mushroom caps – chopped
  • Juice from ½ small lemon
  • 10 brazil nuts
  • Dash of sea salt –optional
  • Almond Cheese – shredded to place on top of the mushrooms (optional)

Directions: Fill each Portobello mushroom with ¼ of the filling.  Top with red onion slices or fresh tomato slices, and or almond cheese.

Dehydrated version:  Place on mesh dehydrator sheet and place tray in dehydrator for 6 hours on 110 degrees.

Oven Option:  Place mushrooms on lightly oiled baking sheet.  Bake for at 350 degrees for approximately 30 minutes or until cooked all the way through.


By:  Katy Joy Freeman
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