It’s an empty the frig kind of night here at Cafe206 (Home!). I’m both zonked and inspired at the same time from a fearless Power Yoga class and hungry! Let’s see, I’ve got some white beans in the freezer, cooked a week or so ago for just this occasion. Oh, fantastic! There’s that organic spinach, starting to look a little meek. And, there’s the baby bella mushrooms I just bought the other day. And finally, a happy “Hello!” to the wild rice in the corner, my beautiful staple. Boom! It’s a meal. Stuffed mushrooms with wild rice. A perfect light, vegan meal for me and Bruce sans the teenager tonight!
This recipe is completely yours to play. Stuff your mushrooms with whatever you like! They’ll be kind and yummy I promise. Namaste and yummy eats!
6 Baby Portabella Mushrooms
1 cup cooked white beans ( I used dried beans but you could use canned)
1-2 cups cooked organic spinach
1-2 garlic cloves, chopped
1 tablespoon chopped thyme or sage
Extra Virgin Olive Oil
Fresh ground pepper
Pre-heat oven to 375 degrees. Pat mushrooms with a damn towel to clean OR completely ruin them and rinse with water (like I do and they come out fine for my taste.) Sauté garlic, herbs, spinach, adding beans once cooked. Drizzle a baking sheet with olive oil. Spoon the spinach and white bean filling into the mushroom and arrange on the baking sheet. Drizzle a bit more olive oil over each mushroom. Bake until the mushrooms are tender and filling is heated, about 20-25 minutes. Serve and enjoy!
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