Shroom Cups!

It's been a while, but I've been busy. Trying new recipes, crafting DIY projects and spending time with family and friends, and at the beach. I have lots of drafts and no time to post them, but will at least try once a week.

I'm always eating my Raw as much as possible, and here is my latest creation~

Portobello Cups

Such a yummy dish! I didn't chill my mixture to form patties, I plopped it right into my cupcake tin that I lightly coated with coconut oil for non-stick.  Set your oven for 350 and bake for 30-45 minutes.  I used what I had on hand, 2-portobellos and a pack of white mushrooms.

Here's the how-to:

Portobello mixture:

Use blender or processor to mince mushrooms with spices and set aside.  I used all dry spices. 

1 tsp Sage

2 tbs Oregano

1 tbs Thyme

2 tbs Parsley

1/4 tsp Pepper

1/ cup Nutritional yeast 

1-1/2 tbs Tamari 

Set mixture aside, and: 

Sauté onion to your desired texture. I go to where they are just turning clear. I leave them in larger pieces rather than minced, I like the taste and wanted the texture.

White onion (1 medium)

1 tsp Turmeric

2 tbs Tamari

1 Clove Garlic

Veggie broth (this is what I use to sauté, you can add as you need)

Sauté a fat slice of tomato, in the same pan for an added layer. 

Topping:

I took 4 Roma tomatoes and 2-tbs of goat cheese (yes this is the only cheese I will toss into a dish), and processed that for a nice top-off for my stack. 

Side:

I accompanied my Shroom Cups with lightly sautéed snow peas. Using the same pan as the sautéed onions for added flavor. 

And voila! 

I loved them, the hubster loved them, and we both went for more helpings! So delicious. Next time I'll make a cauliflower flatbread to put it on.  You can use on your favorite green as a wrap. Anything goes. Enjoy!