Finding the Balance – Stuffed Mushrooms & Green Smoothies

imageI still do enjoy cooked food.  As I am not planning (at this stage anyway), to become a 100% Raw Foodist, that is perfectly legal.

However, one tip that I learned from Tansy at the workshop I attended a few weeks ago, is to pair cooked and raw food within a meal.  The raw portion will provide valuable nutrients and aid in digesting the cooked portion.

Therefore, earlier this week, I paired stuffed mushrooms with a Green Smoothie.  A fresh green salad to accompany the mushrooms would have done the job just as well.

Although the recipes I usually put up are raw, in keeping with the purpose of this blog, I thought I would post the details of the stuffed mushrooms, just in case you’re interested.  I will admit that there was no planning whatsoever in regards to the mushrooms, but they tasted so good that I just have to share!

RFD Original Recipe – Stuffed Mushrooms

Ingredients

  • 2 large flat mushrooms eg Portobello (mine were approx 10cm in diameter)
  • Handfull baby spinach
  • 1/2 tomato
  • 70g feta cheese

Method

  • Remove stems from mushrooms
  • Cut stems finely, dice the tomato, roughly chop the spinach and cut the feta into pieces roughly 1cm x 0.5cm
  • Mix above ingredients together in a bowl
  • Place mushrooms face down on a baking tray and pile the mixture into the mushroom cup, pressing down slightly to hold it in place
  • Bake in a moderate oven for 15 minutes, longer if your mushrooms are larger
  • Serve with a large green salad or green smoothie!
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