Stuffed Portobello Mushrooms
1) six 3'' mushrooms
2) 1 roma tomato-chopped
3) 1 shallot or onion core-chopped
4) 1 cup baby spinach
5) 1 cup baby arugula
6) coconut oil
7) fresh ground s&p
8) about 1 cup total of shredded goat cheese and creamy goat cheese
9) half to 1 tbsp EVOO (Olive Oil).
Preheat oven to 180 C. Put some coconut oil in the baking-ware and then the mushrooms.
Bake mushrooms gill down for 5 minutes.
Stir fry on med-high skillet ingredients #2 through #6. Add the spinach and arugula a minute before taking off the heat to avoid drying leaves.
Drop the mix from skillet into a bowl and let cool. Add ingredients #7 through #9, and mix well.
Flip mushrooms and fill with mixture from the bowl.
Put back in oven for 15 minutes.
2) 1 roma tomato-chopped
3) 1 shallot or onion core-chopped
4) 1 cup baby spinach
5) 1 cup baby arugula
6) coconut oil
7) fresh ground s&p
8) about 1 cup total of shredded goat cheese and creamy goat cheese
9) half to 1 tbsp EVOO (Olive Oil).
Preheat oven to 180 C. Put some coconut oil in the baking-ware and then the mushrooms.
Bake mushrooms gill down for 5 minutes.
Stir fry on med-high skillet ingredients #2 through #6. Add the spinach and arugula a minute before taking off the heat to avoid drying leaves.
Drop the mix from skillet into a bowl and let cool. Add ingredients #7 through #9, and mix well.
Flip mushrooms and fill with mixture from the bowl.
Put back in oven for 15 minutes.
