Fresh Friday – Stuffed Portabella

right now rawAn insanely busy week made this Fresh Friday a mandatory stock up on fresh real food kind of day. I hate to run out of the good stuff, it throws my day off if I can’t eat 10-15 bananas in the morning. Now I am all stocked up and quite satisfied!!!!

The next important thing for me to consider for this day is what to prepare for dinner. I chose stuffed portabellas because my family loves them! It is a great savory dish that is so easy to prepare that I must share.right now raw

Mama Pat’s Portabellas

MUSHROOMS

  • 4 large portabella mushrooms
  • 1 1/2 tablespoon vegan butter
  • garlic salt

VEGETABLE FILLING

  • 4 ears of corn cut from cob
  • 1  small onion chopped
  • 3 tomatoes chopped
  • 2 small bell peppers any color
  • 6 tablespoons coconut oil

TOPPING

  •  1 cup pepper jack cheese grated
  •  1 cup bread crumbs
  • 1/4 bunch cilantro
  • 2 avocados sliced
  • 1 tomato thinly sliced

Cut stems from mushrooms, remove gills, and wash with a lightly damp paper towel. With tops down, spread vegan butter inside cap and sprinkle with garlic salt. Bake at 350 degrees for five minutes, remove from oven set aside, keep oven preheated.

Saute vegetables in coconut oil until desired doneness. Season with Cajun seasoning to taste. Spoon vegetable mixture into mushrooms. Top with cheese, (hold the cheese to keep it vegan) breadcrumbs, and tomato. Bake at 350 degrees for ten minutes. Garnish with cilantro and avocados. ENJOY! SERVES: 4

I hope you have a lovely weekend! right now rawCooking and Living Right Now Raw

 

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