Mouthwatering Stuffed Mushrooms
Portobello mushrooms are a great way to add a hearty addition to your meal without breaking your diet. They’re low in calories, fat, and cholesterol, but high in protein, fiber, and several vitamins and minerals. Plus, they’re super versatile and easy to grill, sauté, or bake. Here’s an easy way to prepare these mushroom superstars using Organic Barley Grass Juice Powder to kick the nutrient content up a notch.
Makes about 10 servings
30 baby portabello mushrooms
1 small bunch of basil
3 large cloves of garlic
6 oz sun dried tomatoes
8 oz tub vegan cream cheese
2 tsp Organic Barley Grass Juice Powder
pinch of sea salt
Preheat oven to 450 degrees F.
Pop off the stems of the mushrooms so only the caps remain.
Take basil leaves off of stems and add them to food processor or blender. Process until basil is minced.
Set aside in a bowl. Repeat the process with the sundried tomatoes and the garlic. Add all ingredients back into food processor, add the cream cheese and Organic Barley Grass Juice Powder, and pulse quickly until the mixture is blended.
Spoon mixture into mushroom caps and place on a baking sheet with sides to prevent spills in your oven. Bake for 25 minutes. Mushrooms and filling will be browned, and there will be some juice in your pan when mushrooms are done. Cool slightly before serving. Serve warm and enjoy!