This is an excellent way to expand small portions of vegetables into a full meal! Especially nourishing in the cold sun-deprived winter months, mushrooms (especially when exposed to isolated spectrum lighting) produce levels of vitamin D which most people living north of the equator are notoriously deficient in!
Mushroom caps with a layer of hummus, assorted peppers, olives, okra, hemp seeds and various herbs. All topping options below were baked for 425 degrees for 45-55 minutes
Using leftover olives, pine nuts, and kale as a base. Topped with sweet chili sauce and quinoa for flavor and nutrients!
For this particular example, I was prepping several meals at a time. The stuffed caps, a salad, and a soup. All the same ingredients-adding broth and a potato for soup. Feel free to use any combo, but if you’d like this exact example, here is the method I used this day…