Overview
Have you ever noticed that getting your kids involved in the
cooking gets them eating? Their participation inspires them
to eat what they produce. This recipe is easy for kids to help
with, from the removal of the mushroom stems to the mixing
and stuffing of the caps. Maybe your kids might even want to
help you eat them!
Ingredients
1 cup almond meal
1 yellow onion
1 tbsp. crushed garlic
1-2 tbsp. olive oil
1 large handful organic baby spinach
12 portabella mushroom caps for stuffing
Salt and pepper to taste
Directions
1. Preheat oven to 375 F.
2. Toast almond meal in a dry frying pan until golden brown
in color, and pay close attention not to burn. Constant
movement is key at a medium/high heat. When done,
remove from heat and set aside.
3. Chop onion into small pieces and cook on medium heat
with olive oil until soft and golden.
4. While onions are cooking, remove the stems from the
mushrooms and discard.
5. Just before onions are done, add in crushed garlic, followed
by the baby spinach. Cook until wilted.
6. Remove spinach, onion and garlic mixture from stove and
put in a bowl. Use scissors to cut the mixture into small
pieces for easier stuffing. Season with salt and pepper.
7. Mix in the toasted almond meal.
8. In a 9 x 13 pan, place all mushroom caps empty side up.
9. Stuff each cap with the almond meal, onion, garlic and spinach
mixture until they’re slightly overflowing.
10. Bake in the oven for 20-25 minutes or until
golden brown and mushrooms are tender.
Warm Up
Obstacle Course
Skill
Deadlift
WOD
3 Rounds
15 Deadlift
5 Pullups
100m Run
