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QUICK MELTED PORTABELLO MUSHROOM & YUCCA RECIPE

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Italian meets Spanish on the same plate……..

Have you ever craved two types of ethnic foods and wanted to eat them in the same meal?  I have!  Check out what I made the other night when I had my Italian/Spanish craving. This dish is so simple to make and it will have you and your family craving more after they try it.  I like to call this my “fun weekend dish.”  Usually, during the week I don’t use much oil, or cheese.  But, on the weekends, I still eat healthy and just add more flavor to my dishes by using extra taste.

This dish is filled with so many nutrients and it virtually costs nothing to make.  The Portabello Mushroom is really low in calories and has a nice balance of carbs and proteins with very little fat. Mushrooms have a really well balanced acid-alkaline balance.  They’re also really high in potassium. The Yucca plant in this meal is high in fiber and helps with digestion.  The Dandelion Greens on the side are high in vitamin C and B6. You can find mostly all the ingredients to this recipe in most grocery stores.  If you’re short on time and want to put something out that looks like it took a lot of effort….than this is your dish.  Enjoy!

Ingredients:

4 tablespoons of organic olive oil

1/2 to 1 teaspoon of unrefined sea salt

1 tablespoon of Basil Pesto by 365

1 ounce of organic low moisture mozzarella cheese by Organic Valley

1 whole organic portabello mushroom with stem

1 cup of organic dandelion greens

1 whole yucca root peeled

1/2 cup of organic cilantro

Method:

Wash and dry all your fresh foods first.  Preheat your oven to 350 while you’re prepping your meal.  Boil a small pot of water on your stove for the Yucca.  Take out your Yucca Root and remove outer layer with a peeler, or knife.  Cut yucca into 3 to 4 big pieces.  Boil yucca until it softens, or until you can get a fork in it.  While yucca is boiling, place your mushroom face up on a baking pan, or foil.  Pull stem out of mushroom and cut in two.  Place each part of stem on each side of mushroom.  Garnish mushroom with Pesto Basil Sauce. Cut up your cheese and place on top of garnished mushroom.  Place mushroom in the oven for 15 to 20 minutes, or until golden brown and cheese has melted. While your mushroom is cooking, pull your yucca out and let cool on a cutting board.  Cut yucca up into small wedges.  Heat small skillet with your olive oil on medium to high heat.  Place your chopped yucca in pan.  Lower heat to medium and cook until yucca is brown.  Pull out a nice plate while yucca is browning.  Place your Dandelion Greens in a circle around your plate leaving an opening in the middle for your mushroom.  Once your mushroom and yucca are done, place mushroom and stems in the middle of the plate.  Take yucca wedges and place all around and on top of greens.  Use left over oil in pan to drizzle over entire dish.  You may garnish the rest of the plate with the cilantro and sea salt.  Ready to serve!

Note: This whole dish might take you 20-25 minutes at the most.  If you prepare everything the night before, it might take you less time.

Purpose of Dish:  Helps with digestion, relieves inflammation, high in fiber, helps balance acid in the body, helps regulate blood pressure, high in magnesium and potassium, provides tastes.

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Jaime Arto

Author

With more than 24 years of diverse experience in the health and wellness industry, Jaime has
dedicated her life to caring for and enabling people to increase their overall wellness.

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