The Recipe: How Portobello Mushrooms met Greens
Everything is super simple and quite quick to make, so you can pour a large glass of wine and enjoy yourself while cooking this one. Start with mushrooms: wash them thoroughly and remove the ends from mushroom caps. Place them in a large baking tray along with some kale, unused mushroom pieces and some tomatoe halves.
All you need to do next is to make a filling. In a large bowl mix mushy peas, finely chopped rucola leaves, parsley and seasoning. Add in one spoon of melted coconut oil and generously fill your mushrooms with the paste. Place the tray in 170C oven for 20 minutes and forget that it is there. You don't need to add any olive oil or seasoning to kale or tomatoes, because water from mushrooms will infuse them with flavour.
And that's it, after 20 minutes your mushrooms and side kale are ready to be eaten :) So put your favourite TV show on (I just started watching Brooklyn Nine-Nine, oh my God it's so so funny) and enjoy your life!
vegan in style
vegan kitchen | by VK