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Portobello-Stuffed Mushrooms

Republished with permission from the Natural Health and Alternative Medicine Newsletter Issue #215, October 3-4, 2003, Source: Tanya L. Paulsen,

4 large Portobello mushrooms
2 Tbsp butter
1/4 cup white onion, finely chopped
2 Tbsp fresh garlic, chopped
1/4 cup almonds, ground
1/2 cup crumbled feta cheese
1/2 cup grated carrot
Mozzarella cheese
  1. Wash and remove stems from mushrooms, then chop stems into small pieces.
  2. Place mushrooms on a cookie sheet and cook for 5 minutes at 350°F.
  3. In a pan melt the butter.
  4. Add onions and mushroom stems and sauté until soft, then add garlic; cook until garlic is not quite brown.
  5. Remove from heat.
  6. Stir in almonds.
  7. Add feta cheese and grated carrot.
  8. Stir mixture well.
  9. Fill each mushroom with the mixture and place sliced mozzarella cheese over top of each.
  10. Cook for 15-20 minutes until mushrooms are cooked or the cheese is melted on top.
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