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
DIRECTIONS
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.
Heat a pan over medium heat.
Combine all the spices together in a small bowl.
Clean, dry and remove the stem from the mushroom and add the coconut oil to the pan.
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.
While the mushrooms are cooking chop the roasted tomatoes into a small dice.
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.
Serve over spinach.
Ingredients
Directions
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.
Heat a pan over medium heat.
Combine all the spices together in a small bowl.
Clean, dry and remove the stem from the mushroom and add the coconut oil to the pan.
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.
While the mushrooms are cooking chop the roasted tomatoes into a small dice.
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.
Serve over spinach.