Ingredients
- 3 raw organic portobello mushroom caps cleaned with stem removed (the stem can be chopped and added to the spinach.
- 1 cup of cooked organic Rice/Quinoa mixture
- 1/4 cup organic olive oil
- 2 tbs. chopped organic shallot
- 1 chopped organic garlic
- 2 cups firmly packed fresh spinach
- 1 tbs. gluten free Tamari
- 1/4 cup Eden organic Spicy Pumpkin Seeds
- 1/4 cup finely ground pecans
- 6 fresh ripe figs chopped up
Directions
- Put the oil in a frying pan.
- Add the shallot and garlic, sautéing until clear.
- Add the spinach, chopped mushroom stems, and Tamari. Sautéing it until wilted and juicy.
- Stir in the rice/quinoa. Add pumpkin seeds and pecans. Mix well.
- Mash in the chopped figs. This will help hold it together.
- Stuff each mushroom with the stuffing.
- Spray the mushrooms with spray oil.
- Go outside and grill them up.