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Ingredients
- 3 raw portobello mushroom caps cleaned with stem removed
- (The stem can be chopped and added with the spinach)
- 1 cup of cooked Rice/Quinoa mixture
- 1/4 cup olive oil
- 2 tbs. chopped shallot
- 1 chopped clove of garlic
- 1 drop YL Fennel Essential Oil
- 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
- In the olive oil add the Fennel Essential Oil and mix.
- 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.
