VEGETARIAN RECIPES - NEWS FROM THE YOGA SANCTUARY

Recipes from Orlando's Kitchen ~ June 2007 Recipes

Stuffed Mushrooms

1/3 cup of pine nuts
3 cloves of garlic minced
1/3 cup of packed cilantro
1/3 cup packed basil
1 tbsp lemon juice
2 tsp of Bragg’s amino acids or tamari or nama shoyu or soy sauce
1 cup tomato chopped
10 –15 Cremini or Portabello mushrooms
olive oil
balsamic vinegar

Cut off the stems of the mushrooms.
Pre-marinate mushrooms with a mixture of olive oil and balsamic vinegar (brush on).
Put the pine nuts in a food processor on pulse to chop.
Chop cilantro and basil.
Put all ingredients except mushrooms into a bowl and mix together.

Mixture then gets put into the mushrooms.

Serve and enjoy!