Healthy Living “Legal” Stuffed Portabella Mushrooms
I recently went to an Arbonne
health and wellness presentation given by my friends, Alissa Lovett and Ashley Myers. And, these beautiful mushrooms were served at their presentation. I thought they were beautiful because I thought they were little potatoes, not mushrooms. Did I mention that I do NOT like Mushrooms?!
Well, I ventured out and tried those bad boys and I am sure glad I did. They were SO AMAZING! I popped like 5 of those easily!
I LOVE ARBONNE products, but I do NOT sell them, so you will have to ask them for more info if you need it. But, I will share with you the recipe they shared with me. This recipe is one they share with their clients to help them with their weight loss journey. They have a detox line that is a 28 day cleanse that helps get rid of all the toxins we put in our body by ingesting foods that are highly processed and chemically altered. It is a VERY strict cleanse, but I feel that they do a good job of finding balance with how they go about it. Anyways, enough about Arbonne and on to FOOD!!!
One package Porta Bella Mushrooms form Sam’s Club (or buy two to 3 smaller ones at your normal grocer)
3 – small yellow onions or 3/4 of a big one
2 – Stalks of Celery
3 – Roma Tomatoes
2 – Cloves of minced Garlic
2 – Tbsp of coconut butter(usually located on the baking isle, top shelf with the coconut milk)
Basil to taste
Oregano to taste
Salt & Pepper to taste
Step 1 – Mince the garlic cloves and chop up the onion & celery stalks. Saute’ in 2 Tbsp. of coconut oil until transparent.
Step 2 – Dice up the Roma tomatoes and fresh Basil(yum!) BTW, Basil is a great herb that looks pretty and grows well in flower beds. So next spring, toss in a few basil leaves and enjoy their yummy flavor all season long!!!
Step 3 – Cook one cup of brown rice. ***Warning: don’t forget about your rice or you will end up with crunchy rice and your husband MIGHT think he just broke a tooth or something:)
Step 4 – Gently wash and pull out the stems from the PortaBella Mushrooms. Lay Dry mushrooms flat side down on a non-stick baking pan.
Step – Mix in Rice, Tomatoes, basil, oregano, salt & pepper
Step 6 – Taste this amazing combination of flavors and try to stop yourself from eating all the stuffing before you can use it!
Step 7 – Spoon in heaping amounts of the mixture into the mushrooms
Bake at 350 degrees for 30-45 minutes or until filling is brown.