Stuffed Portabella Mushroom

Ingredients

Large Portabella Mushroom Caps
1 Red Bell Pepper
1 Small Zucchini
1 Sweet Onion
Baby Spinach

Bragg’s Amino Acids (or Nama Shoyu)
Herbs or Spices of your preference

Directions:

1. Pull off mushroom stem and set aside. Scrape ribs out of mushroom cap and rinse.

2. Thinly slice onion.

3. Place onion and mushroom cap in enough Bragg’s Amino Acids to marinade and set aside.

4. Finely chop red bell pepper. Thinly slice zucchini.

5. Select your herb blend or spices you wish to use and set aside.

6. Place a layer of baby spinach on a large plate.

7. Remove mushroom cap and onion from marinade and drain well, pat dry.

8. Set the mushroom cap in the middle of the bed of spinach.

9. Layer your sliced zucchini, red bell pepper and onion until gone and drizzle your herbs on top.

Eat and enjoy! This can be made with any vegetables you have on hand. Experiment and enjoy!

This is a fabulous raw food dish that is very flavorful, filling and nutritious. I am making a move to a high raw vegan lifestyle and want to share what I’m learning.