Ingredients

• 3 raw portobello mushroom caps cleaned with stem removed
• (The stem can be chopped and added with the spinach)
• 1 cup of cooked Rice/Quinoa mixture
• 1/4 cup olive oil
• 2 tbs. chopped shallot
• 1 chopped clove of garlic
• 1 drop YL Fennel Essential Oil
• 2 cups firmly packed fresh spinach
• 1 tbs. gluten free Tamari
• 1/4 cup Eden organic Spicy Pumpkin Seeds
• 1/4 cup finely ground pecans
• 6 fresh ripe figs chopped up

Directions

• In the olive oil add the Fennel Essential Oil and mix.
• Put the oil in a frying pan.
• Add the shallot and garlic, sautéing until clear.
• Add the spinach, chopped mushroom stems, and Tamari. Sautéing it until wilted and juicy.
• Stir in the rice/quinoa. Add pumpkin seeds and pecans. Mix well.
• Mash in the chopped figs. This will help hold it together.
• Stuff each mushroom with the stuffing.
• Spray the mushrooms with spray oil.
• Go outside and grill them up.