The Body Healer

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The Body Healer
The Body Healer
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Recipe:

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Portobello veggies

Portobello burger

Portobello w/spinach

Portobello with eggs

Portobello Combos
 
Portobello mushrooms make for a delicious and healthy meal.  Similar to bell peppers, they are a versatile ingredient and can be served in so many different ways.
 
Portobello Marinade
 
(for 2 portobellos)
1/4 cup cooking sherry
2 tbsp balsamic vinegar
2 tbsp peanut oil
2 cloves garlic, minced
Dash of hot chili oil (optional)
Sea salt & ground pepper
 
To prepare, wash portobellos well and marinate for 30 mins.  Place upside down on lightly greased baking tray.  Cook At 400° for 15 mins.  Remove from oven, turn over, and fill with your topping of choice.  Here are some of my favorites:
 
Veggie-Stuffed
Dice and either roast or stir-fry your favorite veggies with garlic, thyme, oregano, sea salt, ground pepper, and a dash of olive oil.
 
Portobello & Roast Pepper Burger
Season and lightly roast red bell peppers.  Arrange portobello, peppers, and mixed greens into a burger.
 
Portobello w/Spinach & onion
Sauteed some spinach with garlic, lemon juice, sea salt, ground pepper, sweet onion, and very little olive oil.  Place filling in portobello and sprinkle with crushed pine nuts.
 
Eggy 'Bellas
After cooking portobellos, leave oven on.  Mix chopped mushrooms, tomatoes, zucchini, and onions with your favorite herbs and seasonings.  Add a dash of olive oil and saute for 3-4 mins.  Pour veggies into portobellos, crack an egg on top of each filling, and return to oven until eggs are cooked to your liking.

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