This recipe was born by complete chance! The grocery story happened to have organic chives and portabella mushrooms on clearance for .89ȼ and .99ȼ respectively. I felt as though I was being challenged Chopped style! Challenge accepted.
Using nothing more than my $1.88 in grocery store steals and what I already had on hand, I wanted to create a recipe that was simple, delicious, and nutritious. This recipe had to be completed within 24 hours, because according to the label, the mushrooms and chives would expire at exactly midnight. Goodness knows that if you don’t eat something by the exact expiration date it’ll explode. SMH.
Opening the fridge to pop my divine, discount goodies in, I noticed that I had half a baked sweet potato on hand. Clearly the Universe wanted me to make vegetarian, gluten-free, dairy-free stuffed mushrooms!
After all was said and done the recipe turned out delicious & was incredibly easy to make. The nutrition analysis showed that each bella packed a nutritional punch of only 166 calories, yet tons of protein, fiber, vitamin A, vitamin K, calcium, iron, magnesium and potassium! Essentially this recipe is great for healthy skin, weight loss, gym gains and simply having a delicious stuffed mushroom.
2 Portabella Mushrooms
½ Baked Sweet Potato - Colors will vary. That happens in nature.
1 Shallot or Small Onion
1 Clove Garlic
1 Kale Leaf, Destemmed & Chopped
2 Tsp Grapeseed Oil, Divided
1 Tsp Garlic & Herb Seasoning (No Salt or Preservatives)
1 Tsp Paprika
½ Tsp Coriander
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