|Reprinted from The Blood Type Diet Website (www.dadamo.com)|
|Stuffed Portobello Mushrooms|
Quick and satisfying.
How to make it:
- portobello mushrooms
- garlic, chopped finely
- tamari, wheat-free
- farmer cheese
- coarse sea salt
- turnip greens, [not in Typebase, but assumed OK for all] or other greens
- carrots, optional
- ginger, optional
- Mash the garlic and sea salt together to a kind of rough paste.
- Mix this with the farmer cheese.
- Spread on a 4 to 5-inch BTD compliant portobello mushroom cap.
- Put in hot oven for ten minutes while you prepare the sauteed greens, which accompany it beautifully.
- Remove mushroom from oven and set aside. You will brown [the dish] under a medium broiler for 5 minutes just before serving.
- Wash greens (I used turnip greens).
- Have a colander ready to let drain and add other ingredients.
- Hold the greens all in one direction and cut off the tougher stems and discard or save for soup or broth. Then, make one inch slices all along the length of the leaves, crosswise.
- Put in colander.
- Slice fresh dill and add it to the colander.
- Cut onions in about one inch pieces cubed and add them to the colander.
- Add finely chopped garlic and sliced dill.
- Sprinkle with a few grains of coarse sea salt.
- In a large saucepan, begin heating olive oil and water mixed.
- Place the contents of the colander in the pan.
- Heat slowly for thirty minutes (covered), stirring now and then.
- Sprinkle on lemon juice and a bit of tamari.
- Cook 15 more minutes or until greens are tender to taste.
- This is a wonderful accompaniment to the stuffed mushrooms.
- Optional: curried carrots with ginger could be made for color and as second vegetable.
- Note: I did not give measurements. Let the cooks make this their own.