Portobello Mushroom Recipe, Stuffed With Sass

Good morning!

Welcome to February 2016. The January 2016 Body Sass? Cleanse Group Program will be winding down this Friday, and not only have folks received huge benefits and education from this program, but they have GIVEN some great info and support to each other over the last 3 weeks. One of which is a super-yummy idea for stuffed portobello mushrooms, from Purifier Sandy Pillsbury, which I, of course, had to make myself and tinker around with a bit. A huge thank you to Sandy for inspiring this week?s?.

FOOD SASS? bayBEEEEE!

At this point, you know I?m not going to give you a recipe unless it?s nutritious AND delicious. My fave combo! The delicious part, you?ll find out for yourself, should you decide to give the recipe below a whirl. The nutritious part is pretty major, as several mushrooms are beneficial in avoiding cancer, so let?s chat about portobello mushrooms and their inherent awesome-sauce-ness. Mushrooms, as you may know, are not a plant, but a fungus. They don?t produce chlorophyll and they don?t need sunlight for growth. However, because they absorb and concentrate whatever medium they?re planted in, organically-grown is an important consideration for mushrooms.

Portobellos are an excellent source of copper, as well as riboflavin, niacin and pantothenic acid (those last three are various B vitamins). Just one portobello contains more potassium than a banana! Research shows?Agaricus bisporus?(portobello) contains the amino acid histidine, which may protect your DNA, as well as antioxidants to fight inflammation and cardiovascular disease. Three cheers for the fungus amongus!

Now, onto this fantabulous recipe. Please note that mushrooms don?t like to be in plastic bags or tight containers. They love being in a paper bag in your fridge, so they don?t get slimy. (ew)

Portobello Mushrooms Stuffed with Sass
Serves 4

Fixings:

• 4 large (about 5? diameter) portobello mushrooms, with stems
• 1 small-ish yellow onion, diced
• 1 medium (1/2 lb.) zucchini, diced
• 1 sweet bell pepper, diced
• 1 clove garlic, crushed or finely chopped
• 1.5 c. organic tomato sauce
• ? tsp. Celtic sea salt
• 2 tsp. dried basil OR loads of chopped fresh basil (1/3 cup-ish)
• 4 tbsp. avocado oil
• ? c. Parmesan cheese (optional)

Prep:

1. Turn oven on to 400 F
2. Remove mushroom stems, wash, dry, and dice.
3. Heat 2 tbsp. oil in skillet and cook onions until translucent.
4. Add mushroom stems, zucchini, and bell pepper and saut? until just crisp-tender.
5. Add garlic and stir for one minute.
6. Add tomato sauce, salt, and basil and simmer until sauce has thickened. This is important, since if you leave too much water in the sauce, it makes the final product runny (that is the voice of experience!).
7. Coat outside of mushroom caps with remaining 2 tbsp. avocado oil and place them, round side down, on baking sheet
8. Add skillet mixture on top of mushroom caps and bake until they are tender and look done, about 12-20 minutes.
9. Top each with 2 tsp. parmesan cheese, if desired (unless you are currently doing my Body Sass? Cleanse!)

Heaven! Your taste buds, stomach, and cells will ALL be super-excited about this one. Have a wonderful start to your February! And remember? The food you eat, builds your body, every day, for better or for worse. Make choices for health!

With love & sass,
Laurie