STUFFED GRILLED PORTOBELLO

Ingredients

• 3 raw organic portobello mushroom caps cleaned with stem removed (the stem can be chopped and added to the spinach.
• 1 cup of cooked organic Rice/Quinoa mixture
• 1/4 cup organic olive oil
• 2 tbs. chopped organic shallot
• 1 chopped organic garlic
• 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

• 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.