Stuffed Portabella Mushrooms - Sole to Soul Coaching

Stuffed Portobello Mushrooms

INGREDIENTS:

4-5 portabella mushrooms (less if 1-2 servings)

4-5 medium Yukon Gold Potatoes, peeled and chopped (sweet potatoes is an option)

1 medium onion, diced

2 medium red tomatoes or bell peppers, sliced

2 cups of baby spinach (any green you like) chopped

1/2 cup nutritional yeast

1 jalapeño pepper, deseeded finely chopped (use less if want less hot)

2-3 garlic cloves

1 teaspoon black pepper

1 teaspoon no salt seasoning

PREPARATION:

1. Preheat oven to 350 degrees F
2. In a large pot, add the chopped potatoes with cold water, cover and bring to a boil.
3. Lower the heat and simmer until potatoes are tender, about 10-15 minutes. Drain,
4. In a large bowl mash the potatoes.  Add chopped onions, tomatoes, greens, nutritional yeast, jalapeños, garlic,  peppers., no salt seasoning and pepper.
5. Mix everything together.  Gently remove the gills from the mushroom caps.
6. Fill mushrooms with potato mixture.  
7. Sprinkle with nutritional yeast.
8. Bake the filled mushrooms uncovered for 20-30 minutes.
9. Option:  when mushrooms are done and out of the oven, drizzle your favorite reduced balsamic vinegar on top.Adapted FROM:  Chef AJ’s “The Secrets to Ultimate Weight Loss.”