Stuffed portabella mushroom

I love this hearty delicious mixture of vegetables, the portabella and cauliflower make this a filling, healthy, comfort food!

The ingredients you will need are highlighted in the recipe below:

1. Preheat the oven at 325.

2. Rinse a whole large portabella mushroom and cut the stem off.  Put the stem aside.

3. Spread some coconut oil on both sides of the portabella and lay on a sheet pan, put in the oven for 15 minutes on each side.

4. Dice up a quarter cup of red and yellow peppers, and a tablespoon of onions. Also take the portabella stems and dice those up. Take one garlic clove and mash it well.  If you do not have a mortar or garlic presser, just cut it up really small. Mashing it is the best to release all the juices of the garlic.

5. In a small bowl add a half a teaspoon of miso paste (it can be red or white miso), add a sprinkle of himalayan salt, and black pepper, a dash of red chili flakes (optional if you do not like spicy) a teaspoon of lime juice, and a teaspoon of shoyu sauce toss it with a fork until the miso mixes well with the lime juice.

6. In a pan, add a half of a teaspoon of coconut oil on low to medium heat.  Add the onions, garlic, portabella stems and peppers when the pan and oil are heated.  Toss them for about a minute so they are still crisp and set aside.

7. While the portabella is cooking, take a head of cauliflower and cut in 4.  You will only need one quarter of it for one mushroom. You might have some left over depending on the size.  A little goes a long way.  Cut the hard stem and put the florets in a blender or food processor until they look like grains of rice. Add the rice to a kitchen towel and wring it to get the excess liquid out.  In a pan, add half a teaspoon of coconut oil, and turn it on low to medium. Once it's heated, add the cauliflower rice and cover for 10 minutes.  Uncover and add the pepper, mushroom stems, onion and garlic mix, and the sauce mixture. I add a half a cup of spinach, toss and cover for another 5 minutes.

8. Put your portabella on a plate and add the concoction to the middle.  If you wish as I do at times, sprinkle with a little bit of cheese.

**health benefits of himalayan salt

1. With it's pink like color, this salt has been prized for its nutritional value as it contains 84 minerals in total. 
2. Considered healthier than other table salts because it has no additives or chemicals. 
3. It is used for body detoxification in salt baths by balancing your PH.
4. Supports a healthy and fiery metabolism
5. Improved sleep by supporting blood sugar and hormone balance.
6. Supports weight loss by balancing hormones and improving energy.