3-4 raw portobello mushroom caps cleaned with stem removed
(The stem can be chopped and added with the spinach)
1 cup of cooked organic Rice/Quinoa mixture (I used Organic Seeds of Change from Whole Foods)
1/4 cup organic olive oil (Thrive Market Brand)
2 tbs. chopped organic shallot
1 chopped organic clove of garlic
2 cups firmly packed organic fresh spinach
Or use 3 cups shredded organic zucchini
1 tbs. gluten free Tamari
1/4 cup organic sprouted Pumpkin Seeds (GoRaw. Thrive Market)
1/4 cup finely ground organic pecans (Terrasoul. Terrasoul.com or Amazon)
6 fresh organic ripe figs mashed (you may have to scape them out of their skin if the skin is tough)
Put the olive 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 the ripe figs. Mix well into the stuffing. This will help hold it together and give it a slight sweet delicious taste.
Stuff each mushroom with the stuffing.
Spray the mushrooms with spray oil.
Go outside and grill them up.