I'm loving this week of quick and easy! Plus, it's suddenly crystal clear to me just how easy it is to roast mushrooms and stuff them with whatever the heck I want. Today, I served with a side of kale and spinach, making this meal super green.
3 large #Portobellos
1 tbsp EVO
1 1/2 cup #spinach, well packed
1 clove garlic
1/4 cup #walnuts
1 tbsp nutritional yeast
1 tbsp lemon juice
1 ripe #avocado
Salt, to taste
Preheat your oven to 450 degrees F.
Gently wash your mushrooms in cool water, then remove the stems by getting a firm hold of the base of the stem, and pulling straight out.
Line a rimmed baking sheet with foil. Pour 1 tablespoon of olive oil in a small cup, and use a pastry brush to paint the edges and caps of your mushrooms with a tiny bit of oil.
Place your mushrooms, cap side down, on your baking sheet.
Bake mushrooms for about 11 minutes or until the edges are starting to get all wrinkly and dry and delicious. Pour water out of caps and put back on your baking sheet.
While the caps are baking, for your filling, combine your spinach, garlic, walnuts, and seasonings in a strong blender or food processor. Blend until chunky, but smooth.
Peel and remove your avocado pit, then mash the contents until it is also chunky, but smooth. Pour blender contents over mashed avocado and stir it together. Add salt to taste.
Spoon filling into your mushrooms. Enjoy!
What I ate and drank today
86 oz of water
3 cups of decaf
Leftover chickpea salad
1 snack pack of goldfish
1/2 peanut butter sandwich
2 stuffed mushrooms
Side of spinach and kale by Tommy's Superfoods
2 glasses of red wine
15 minutes of stretching/yoga
~4.5 miles of walking