I made my mushroom delight again with a slight alteration from the last blog a month ago http://anitashealthblog.blogspot.com/2011/11/mushroom-delight.html
Stuffed Portabella Mushroom
Ingredients:
1. 3 portabella mushrooms (for 3 servings)
2. 1 zucchini, chopped up into small pieces
3. 1 sweet potato (yam)
4. 2 tomatoes
5. ½ red onion, chopped up small
6. ½ yellow bell pepper
7. 2 organic eggs
8. 2 onion bread slices
9. 1 tsp Garlic powder
10. 1 tsp Onion powder & Onion Flakes
11. ½ tsp Salt
12. ¼ tsp Pepper
13. Cayenne to taste
Note: added from the last mushroom delight recipe is the zucchini and celery to the stuffing along with some onion flakes that added a sweetness to it.
Recipe:
Preset the oven to 350 degrees. Scoop out centers of portabella mushrooms for room for the stuffing. Chop up sweet potato into small pieces and boil on stove for 10 minutes. Cut up zucchini & onion into tiny ½ inch pieces. Mix all ingredients, and stir in 2 organic eggs, the onion bread broken up in small pieces as well, and the spices (garlic powder, onion powder, onion flakes, cayenne, salt and pepper).
Pile some sweet potatoes and the stuffing on the 3 portabella mushrooms as high as you can onto each piece. Keep the remaining for dish number 2. Put the mushrooms in a baking dish and bake for 30 minutes. Your dish will then be done!
The mixed up stuffing with onion flakes and cayenne sprinkled on top...view the first Mushroom Delight blog for photos of the ingredients
Pile on the stuffing and bake at 350 for 30 minutes
Sprouted Lentils, Swish Chard and Mushroom
For this dish I combined the 2 dishes from the previous mushroom delight recipes.
Ingredients:
1. Hand full of button mushrooms
3. ½ red onion
4. 2 celery stalk
3. ½ yellow bell pepper
5. ½ cup of sprouted lentils
6. Stuffing from Stuffed Mushroom recipe
7. 1 tsp garlic powder
8. 1 tsp onion powder & onion flakes
9. fresh garlic
10. 1 tbsp olive oil
11. Cayenne, salt and pepper
Recipe:
Chop and mash fresh garlic.
Add the oil to the pan and heat on medium-low heat. Onions, saute for a minute or 2, then add the chopped celery, swish chard stems, mushrooms and yellow bell pepper. Stir and let cook for a few minutes, then add the lentils and stir in then the stuffing. Sprinkle additional spices that include the garlic paste, powder, onion powder cayenne and stir well. After everything is well mixed add the leafy chopped up swish shard at the top (don't stir in). Add a little bit of low sodium organic vegetarian broth and cover pan for about 10 minutes (this will steam the swish chard and not over cook it). Check to see when it’s at a desired texture. Don’t overcook it...you want your veggies to be slightly crunchy and the chard to not bee too withered to preserve nutrients. Serve hot!
All ingredients
Add in the swish card stalks, mushrooms and celery
Add the lentils
Add the stuffing and Mix it all together
Add in Swish chard and a little bit of veggie broth to steam the leafy greens...cover and cook until done. Don't over cook.
Mix in sweet potatoes
Serve Hot!
