30 minutes
2 pounds portabella mushrooms
(weight with the stems)
(want 4 medium-sized mushrooms)
2 teaspoons olive oil
1/8 teaspoon sea salt
1/8 teaspoon sea salt
3 servings Millet-Bean Patties -use SEARCH
(prepared, but not baked/roasted)
(see recipe)
Makes 4 servings.
Take the stems out of the portobella mushrooms and set aside to use for another dish. Brush dirt from
mushroom caps. Gently wash the caps, but minimize the amount of time the mushroom is in contact with
water, and use as little water as possible. Lightly coat the outsides of the mushroom caps with olive oil
and then with 1/8 teaspoon of salt.
Place caps on baking sheet (it should not need to be oiled since the mushrooms on the outside are oiled)
with the insides of the caps facing upwards. Sprinkle the other 1/8 teaspoon of salt over the insides of the
mushroom caps.
Spoon millet-bean patty mixture on top of the mushroom caps forming a small "hill" (do not overfill as
mushrooms shrink when they are cooked). Roast in a 450 degree F (230 degree C) oven (no need to
preheat oven) for about 25 minutes, or until the are well done, but not completely dried out.
Serve with "Tofu Sour Cream" or with "a Creamy Roasted Garlic Sauce".
VARIATIONS:
- Simply use leftover cooked grain mixed with some leftover roasted or sauted vegetables for faster
preparation of this dish.
Per serving: 803 Calories; 5g Fat (5% calories from fat); 24g Protein; 190g Carbohydrate; 0mg Cholesterol; 363mg
Sodium
2 pounds portabella mushrooms
(weight with the stems)
(want 4 medium-sized mushrooms)
2 teaspoons olive oil
1/8 teaspoon sea salt
1/8 teaspoon sea salt
3 servings Millet-Bean Patties -use SEARCH
(prepared, but not baked/roasted)
(see recipe)
Makes 4 servings.
Take the stems out of the portobella mushrooms and set aside to use for another dish. Brush dirt from
mushroom caps. Gently wash the caps, but minimize the amount of time the mushroom is in contact with
water, and use as little water as possible. Lightly coat the outsides of the mushroom caps with olive oil
and then with 1/8 teaspoon of salt.
Place caps on baking sheet (it should not need to be oiled since the mushrooms on the outside are oiled)
with the insides of the caps facing upwards. Sprinkle the other 1/8 teaspoon of salt over the insides of the
mushroom caps.
Spoon millet-bean patty mixture on top of the mushroom caps forming a small "hill" (do not overfill as
mushrooms shrink when they are cooked). Roast in a 450 degree F (230 degree C) oven (no need to
preheat oven) for about 25 minutes, or until the are well done, but not completely dried out.
Serve with "Tofu Sour Cream" or with "a Creamy Roasted Garlic Sauce".
VARIATIONS:
- Simply use leftover cooked grain mixed with some leftover roasted or sauted vegetables for faster
preparation of this dish.
Per serving: 803 Calories; 5g Fat (5% calories from fat); 24g Protein; 190g Carbohydrate; 0mg Cholesterol; 363mg
Sodium