Roasted Or Grilled Portobello Mushroom Over A Spelt Berry And Black Bean Salad With An Orange – Basil Cream
Serves: 6
Prep Time: 20 min
Cook Time: 20 min
Ingredients
6
Portobello mushrooms, caps removed
As Needed
Tamari
1T
Paprika (or chipotle chile powder)
1t
Dried thyme
1/2t
Black pepper
1T
Sucanat
2 Cups
Cooked black beans, drained
2 Cups
Cooked whole spelt berries or brown rice
1 Cup
Cherry tomatoes
1/2
Red onion, minced
1 Clove
Garlic, minced
1/2 Bunch
Parsley, minced
1/2 Bunch
Mint, minced
Juice Of 1
Juice of 1 lemon
Juice Of 1
Juice of 1 orange
To Taste
Salt to taste
1/2 Package
Mori-nu silken tofu
1-2 Cloves
Garlic, minced
1T
Nutritional yeast
1/2 Bunch
Basil, blanched
Juice Of 1
Juice of 1 orange
To Taste
Salt to taste
Directions
1
Place the mushrooms cap side up on a sheet pan. Brush with a small amount of tamari. Mix the herbs, spices and sugar together. Sprinkle over the portobellos. Either bake the portobellos in a 400 degree oven or grill until cooked through and a nice crust has developed on the cap. Reserve.
2
Combine all of the Black Bean – Spelt Salad ingredients in a mixing bowl and toss together.
3
Blend all of the Basil Cream ingredients in a food processor until smooth.
4
To Serve: Place a mound of the salad toward the back of a dinner plate. Bias slice the mushroom into 4-6 slices, fan on top of the salad. Drizzle 1 1/2 ounces of the basil sauce around the plate.
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