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Portobello Mushrooms stuffed with Red and Green Peppers Quinoa and Aubergine

Portobello Mushrooms stuffed with Red and Green Peppers Quinoa and Aubergine

 Hi All people,  

I have not posted in a really long time, sorry about that.  

I have been a lot more focussed on my backyard and building audio films.

But today I was motivated to build this recipe.

Listed here is my most up-to-date creation.

 

Portobello Mushrooms stuffed with Red and Green Peppers Quinoa and Aubergine

 

 

6 portobello mushrooms (baked in the oven for 25 minutes)

1 cup cooked quinoa (soaked for 1 hour prior to cooking)

1 tiny purple onion chopped

1 clove garlic chopped

1 jalapeno pepper chopped

50 percent a purple bell pepper chopped

half a environmentally friendly pepper chopped

1/4 cup grated carrots

1 cup aubergine sauteed in coconut oil or ghee

1/4 cup around floor hazelnuts

1 tablespoon lemon juice

1 tablespoon tamari or shoyu

Sautee the onion and garlic for 5 minutes, include the jalapeno then add the crimson and eco-friendly bell peppers. Sautee for 5 minutes, include the grated carrots and floor hazelnuts. Then increase in the sauteed aubergine.  Blend perfectly then insert the cooked quinoa and then the lemon juice and shoyu. Mix effectively and then fill the mushrooms with the combination.  If you like cheese you can incorporate some grated cheese to prime it off.  Area in the oven for 15 minutes, then serve with a environmentally friendly salad or an additional vegetable dish of your alternative.

Portobello mushrooms contain a lot of nutrients, which include phosphorus, potassium, selenium, choline and vitamin D.  They can enable protect against cancer, are anti-inflammatory, and they are packed with vital nutrients and are also a great supply of B vitamins (not B12 however). So try to eat heaps of mushrooms, so numerous of them are definitely very good for your wellness and really delectable way too!