Yield3 Stuffed Mushrooms
3 Big Portobello Mushrooms
1/4 cup chickpeas (soaked and sprouted)
1/4 cup sunflower seeds (soaked and sprouted)
1 cup spinach
Couple Handfuls of baby lettuce
1 small/medium carrot
2 small stalks of celery
1 tbsp Olive Oil
1-2 tsp cumin
1/2-1 tsp celtic sea salt
1/4 tsp. curry powder
sprinkle of onion powder and tabasco
Toss sunflower seeds and chickpeas in food processor and process up very well scrapping sides often and then add olive oil process more.
Add spinach, celery, removed mushroom stems, and carrot. Process up even more. Put mix in bowl, add spices and mix all up.
Put mix in mushrooms to make an even layer at the rip of the "cup" and add some baby lettuce then put more mix and "smush down".
WhiteApple's ThoughtsBy WhiteApple
So I got some big Portobello Mushrooms marked down at the store although I had no idea what to use them for but I made something up out of nowhere and here is what I got so yummy! Thats the thing with raw food I can have so much fun and it'll most likely always taste good, and it will make me feel good too!
Print This Recipe (PDF)
Click the button below to download the printable PDF.
You do not have any notes. Add some here. Notes are private and are only visible to you.Add New Note