FROM 30/10'S KITCHEN...

Brazilian Mushrooms

Another Delicious 30/10 Recipe

with Spinach Salad

RECIPE SUMMARY

 

Brazilian Mushrooms with Spinach Salad

Makes 2 servings: Counts towards 2 cups of vegetables, 1 dairy allowance, and 1 tablespoon of oil

 

INGREDIENTS

 ½ teaspoon Cumin
 ½ teaspoon Coriander
 1 teaspoon Chili Powder
 ½ teaspoon Turmeric
 1 teaspoon Ginger, fresh grated
 1 teaspoon Parsley, dried
 1 teaspoon Onion Powder
 Sea Salt to taste (about ½ teaspoon)
 Pepper to taste
 2 tablespoons of Coconut Oil
 4 Portobello Mushrooms
 2 cloves of Garlic
 1 cup Tomatoes
 ½ cup unsweetened unflavored Coconut Milk
 2 cups Spinach

 

DIRECTIONS

1

Preheat the oven to broil and place the tomatoes on a lined sheet tray and cook for 5-15 minutes or until the tomatoes are lightly charred/blistered. Remove from the oven and set aside.

2

Heat a pan over medium heat.

3

Combine all the spices together in a small bowl.

4

Clean, dry and remove the stem from the mushroom and add the coconut oil to the pan.

5

Thoroughly coat each mushroom top with the spice mixture and place gills side up in the pan. Cook for about 1 minute or until the top is lightly brown, gently turn the mushroom over and repeat.

6

While the mushrooms are cooking chop the roasted tomatoes into a small dice.

7

Remove the mushrooms from the pan and reduce the heat to low, add in the garlic and stir until fragrant. Add in the diced tomato and coconut milk then stir, add the mushrooms back in and simmer for another 5-7 minutes or until they reach the desired tenderness.

8

Serve over spinach.

 

Ingredients

 ½ teaspoon Cumin
 ½ teaspoon Coriander
 1 teaspoon Chili Powder
 ½ teaspoon Turmeric
 1 teaspoon Ginger, fresh grated
 1 teaspoon Parsley, dried
 1 teaspoon Onion Powder
 Sea Salt to taste (about ½ teaspoon)
 Pepper to taste
 2 tablespoons of Coconut Oil
 4 Portobello Mushrooms
 2 cloves of Garlic
 1 cup Tomatoes
 ½ cup unsweetened unflavored Coconut Milk
 2 cups Spinach

Directions

1

Preheat the oven to broil and place the tomatoes on a lined sheet tray and cook for 5-15 minutes or until the tomatoes are lightly charred/blistered. Remove from the oven and set aside.

2

Heat a pan over medium heat.

3

Combine all the spices together in a small bowl.

4

Clean, dry and remove the stem from the mushroom and add the coconut oil to the pan.

5

Thoroughly coat each mushroom top with the spice mixture and place gills side up in the pan. Cook for about 1 minute or until the top is lightly brown, gently turn the mushroom over and repeat.

6

While the mushrooms are cooking chop the roasted tomatoes into a small dice.

7

Remove the mushrooms from the pan and reduce the heat to low, add in the garlic and stir until fragrant. Add in the diced tomato and coconut milk then stir, add the mushrooms back in and simmer for another 5-7 minutes or until they reach the desired tenderness.

8

Serve over spinach.

Brazilian Mushrooms