Mushroom Delight
This meal contains 3 different mushroom dishes
1. A main dish of Portabella stuffed mushroom
2. A side dish with Sprouted Lentils and mushrooms
3. A greens side of Leafy Greens and mushroom
Stuffed Portabella Mushroom
Ingredients:
1. 3 ½ portabella mushrooms (for 3 servings)
2. 1 zucchini
3. 1 sweet potato
4. 2 tomatoes
5. ½ red onion
6. 2 organic eggs
7. 2 onion bread slices
8. 1 tsp Garlic powder
9. 1 tsp Onion powder
10. ½ tsp Salt
11. ¼ tsp Pepper
12. Cayenne to taste
Note: a wonderful addition would be chopped up zucchini, but I didn't have any at the time of cooking this dish.
Recipe:
Preset the oven to 350 degrees. Scoop out centers of portabella mushrooms for the stuffing. Chop up sweet potato into small pieces and boil on stove for 10 minutes (before it gets too soft, have it be slightly undercooked and hard). You can also sauté the sweet potatoes in a little bit of olive oil and season if you’d like. Cut up zucchini, onion and the ½ piece of portabella mushroom into tiny ½ inch pieces. Mix all ingredients, then stir in 2 organic eggs, the onion bread broken up in small pieces as well, and the spices (garlic powder, onion powder, cayenne, salt and pepper). Mix in the almost cooked sweet potatoes.
Pile the stuffing onto the 3 portabella mushrooms as high as you can. Keep the remaining for dish number 2. Put the mushrooms in a glass dish and bake for 30 minutes. Your dish will then be done!
All ingredients
Combine all the ingredients
Mix it all up
Saute and season the sweet potatoes slightly to soften a bit- no need to thoroughly cook because you will cook half in the oven for 30 minutes and half on the stove for a little while. You can also boil these for a healthier version.
Scoop out the center of the 2 portabella mushrooms to have room for the stuffing (add the inside to the stuffing). Then top the portabellas with as much stuffing s you can pile on!
Before baking
After baking for 30 minutes (it produced a goopyness at the bottom that made me scrunch my forehead...but tasted it and it was delicious. I guess it was the mixture of the juices released and the mushroom slightly melting (tasted like yummy cooked mushroom)
Sprouted Lentils and Mushroom
Ingredients:
1. ½ portabella mushroom
2. ½ a small package of button mushrooms
3. ½ red onion
4. 1 celery stalk
5. 1 cup of sprouted lentils
6. Stuffing from Stuffed Mushroom recipe
7. 1 tsp garlic powder
8. 1 tsp onion powder
9. 1 tbsp garlic paste or fresh garlic
10. 1 tbsp olive oil
11. Cayenne, salt and pepper
Recipe:
How to sprout Lentils: Rinse lentils and soak them overnight or at least 5hrs in a glass bowl. Then drain water, rinse and dry lentils and over with a towel or nut back to sprout. Tie nut bag with a big rubber band over the glass bowl prompt it upside down allowing the bottom not to be covered so air passes through the nut bag. Rinse the lentils every 8hrs and dry completely before returning to the sprouting step just mentioned. Do this for 4-5 days until the lentils are at least almost an inch long. You can also use them in sandwiches and salads at this point (they are edible:) Sprouting makes them easier to digest and improves their nutritional value, adding more protein and lowing carbs and fat in them.
Chop and mash fresh garlic (or use paste).
Add the oil to the pan and heat on medium-low heat. Add the lentils, onions and celery stalk chopped up small. Let cook for a few minutes, then add the stuffing. Sprinkle additional spices that include the garlic paste, powder, onion powder cayenne and stir well. Then add a little bit of water and cover pan for about 10 minutes. Check to see when it’s at a desired texture. Don’t overcook it. And you are done!
soak for 24hrs, then sprout lentils for about 5 days
(at this point they are ready to eat...light and delicious for putting on salads or sandwiches)
(at this point they are ready to eat...light and delicious for putting on salads or sandwiches)
All ingredients
Warm lentils on medium-low heat
Add in the mushroom and celery short after the lentils, add then the stuffing from the last Portabella dish
Cook on medium low heat covered for about 15 minutes or until sweet potatoes are tender enough
The finished dish
Leafy Greens & Mushroom
Ingredients:
1. ½ a portabella mushroom (cut in inch size pieces)
2. ½ container of button mushrooms (also cut in chunky long pieces)
3. 2 collard greens (cut the stem and keep aside to add first)
4. 1 large handful of baby spinach
5. 2 stalks of kale (cut the stem and keep aside to add first)
6. 1-2 stalks of Swiss chard
7. ½ a red onion
8. Onion powder
9. Garlic powder
10. Fresh garlic (or paste)
11. 1 tbsp olive oil
12. Himalayan salt and pepper to taste
Recipe:
Heat oil in pan on medium heat and add onions, mushrooms and the stems of the collard greens and kale and sauté for 5 minutes. Then add the leafy greens and mix in well. Cover for about 5 minutes adding a little bit of water to allow greens to steam. After 5 minutes check to see if greens are tender enough. Do not overcook to preserve nutrients. Turn off heat when done, and serve hot!
Feel free to add more cayenne pepper to finished dishes for a spicier dish!
Notes: In making the 3 dishes I start with the Stuffed Mushrooms, then while those are in the oven for 30 minutes I cook the Sprouted Lentils and Mushroom, and when those are done cooking I cover to let them sit while I make the leafy greens, so I can remove the greens from the heat as soon as they are done to preserve their nutrients.
All Ingredients
Chop up all ingredients
Saute the onions, mushrooms and stems of the collard greens first
Then add the greens and cook only until then start to wither
Cover them to cook so they can steam...don't over cook (you want to retain the nutrients)
All 3 dishes...delicious meal!
Plenty of leftovers!
