Mushrooms contain a substance called Germanium, which is a nutrient that helps boost the oxygen efficiency within the body. It also helps counteract the body’s exposure to environmental toxins and helps to increase the body’s ability to fight disease.
Here we will use portobellos, not only because they are super nutritional, but also because you can easily find them in a grocery store, almost everywhere. This recipe is easy and can make a gourmet snack, or a starter for your Christmas table.
Preparation time: 45 mins’ Cooking time: 15 mins
Ingredients:
4 big portobello mushrooms1 red pepper1 green pepper1 orange pepper2 small zucchinis1 small leek1 tea cup of veggie cream1 tbsp nutritional yeasta pinch of spirulina powderhalf cup of olive oil2-3 garlic clovesfresh thymesome drops of white winesalt and pepper to taste
Method:
📷First of all we take off the skin of the mushrooms with our hands and remove the stems and the dark part that is under the cup. We cut the peppers in half and we put the portobello cups and the half peppers on a baking paper in a tray and bake for a 5-6 minutes in the oven. When we see that they start changing color and become a bit softer, we remove from the oven and put aside.
Meanwhile we prepare the filling. We cut the rest of the peppers, the zucchinis, the leek and the stems of the mushrooms in small cubes. We warm some olive oil in a pan with the peeled garlic and a few twigs of fresh thyme. When the olive oil is perfumed by them, we remove the garlic and the thyme and add the veggies to saute until they soften up a little. We add just a little bit of white wine for extra flavor, salt and pepper to taste ( be aware of the salt because we will add some nutritional yeast afterwards) and remove from the fire when they are slightly cooked. Then we add the veggie cream (can be almond, soy, oats cream or any other cooking cream you like to use), some spirulina in the edge of a teaspoon, and the nutritional yeast to give a cheesy flavor to the filling.
Next step, we fill the mushrooms and the peppers (if we have some filling left) with our mixture and put again in the oven for about 15 minutes at 180C until all ingredients are fully cooked and incorporated.
📷Serving suggestion:
We serve our filled mushrooms on fresh rocket leaves that we collected from the garden and sprinkle them with a few drops of raw olive oil and roasted sunflower and pumpkin seeds. You can also add some chopped dried figs on the side.
Extra tip:
You can use any veggies that you have available, trust your taste and your imagination!!!
