Vegan, gluten-free and made with less than 8 ingredients, these not only taste good but they are also pretty eye-catching as well (literally)! Vegan stuffed portobello mushrooms are made with whole foods that are not just good for your skin, but also good for your eye health.
Spinach and other dark leafy greens are rich in eye loving antioxidants - lutein and zeaxanthin. They protect your retina against harmful blue light. They are also a powerhouse of 3 key skin vitamins A, C and E.
Mushrooms are rich in riboflavin, a B vitamin that's vital to your skin. This vitamin is so important for skin repair that the body uses large amounts after sustaining a burn or wound, or undergoing surgery.
Last but not least, a beta-carotene superstar - carrots. It is true- beta-carotene, a type of vitamin A, helps the retina and other parts of the eye function smoothly as well as tackle the aging effects on the skin.
To health and beauty! xx
16 oz. small/medium portobello or "baby bella" mushrooms (20-25, depending on size)
1 small onion, chopped well
1 small red bell pepper, chopped well
Handful of chopped spinach, or other leafy greens
2 large carrots, chopped
2 cloves garlic, minced
1/2 c pecans, well crushed
1 Tbs olive oil
fresh ground black pepper to taste
1. Heat the oven to 350. Line a baking sheet with parchment paper. Pop the stems out of the mushrooms and arrange the caps on the baking sheet.
2. Chop the stems well and put them in a mixing bowl. Chop the rest of the veggies and add them to the bowl. Stir in the pecans.
3. Heat a skillet on medium and add the oil. Add the contents of the bowl to the skillet and saute for about 4-5 minutes. Remove from heat and let cool slightly. Taste and add fresh black pepper if you like.
4. Spoon filling into each mushroom cap. Bake for 15 minutes. If the mushrooms are sticking to the parchment, give them a gentle twist to loosen. Serve hot.