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Thursday, March 3, 2011

Baked Vegetable Stuffed Portabella Mushroom

First let me share that I am on a journey,  currently cooking without oils, replacing oils with healthy juices.  This recipe was created based on exploring the flavor of juices, and seasonings with a variety of vegetables in small portions filling the cap of a LARGE Portabella Mushroom.  For those of you who haven't worked with Portabellas, the attraction of this variety of mushroom is that it absorbs all the flavors surrounding it.  The results were excellent!

1 Large Portabella Mushroom
Handful of the following:
Green Beans
Julienne Carrots
Broccoli Floret Tops
Sliced Fresh Spinach
Sliced Spanish Onion
3 Italian Pepper Rings
Seasonings:  Sea Salt, Pepper, Onion Powder, Garlic Parsley, Butter Buds
Squeeze the juice of One Lemon on top
Sprinkle with Sobe Fuji Apple Pear Lifewater
Guacamole to garnish

Preheat oven to 400 degrees along with grill pan

Core stem out of mushroom 
Layer veggies in cap of mushroom and top with seasonings, juice, finally sprinkle with Fuji Apple Pear Water

Place stuffed mushroom direct on preheated grill pan and bake for 10-15 minutes 
(you'll know it's done as the juices sizzle in and around the mushroom.)

I garnished with fresh guacamole.  
I took my first bite and had one word: Excellent

It's Just Me Val, Ciao!

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