Stuffed Mushrooms with Sunflower Sage Cream

Health Rating

Ingredients

1/4 cup	Soy sauce, tamari (for mushroom marinade)
1/4 cup	Maple syrup (for mushroom marinade)
1/4 cup	Extra virgin olive oil (for mushroom marinade)
1/4 cup	Water (for mushroom marinade)
4 medium mushroom(s)	Portobello mushroom (stems and gills removed)
2 cup hulled	Sunflower seeds (soaked until soft, drained, rinsed)
1 cup	Water
1/2 whole lemon(s)	Lemon juice
2 tbsp	Maple syrup
2 tbsp	Dijon mustard
1 clove(s)	Garlic
2 tsp	Sage, ground
1 tsp	Rosemary, dried
1/2 tsp	Sea salt
1 dash	Black pepper (freshly ground to taste)
1 cup chopped	Sweet onion (finely diced)
1/2 cup diced	Celery (finely diced)
1/2 medium	Carrots (finely diced)
1 cup	Parsley, fresh (roughly chopped)

Prepare Marinade
- Whisk marinade ingredients together (soy sauce, maple syrup, oil, and water). Optional to replace the oil with water.
- Place portobello mushroom caps, with stems and gills removed, in a re-sealable container. Toss to coat in marinade and let sit while you prepare the rest of the recipe.
Prepare Sunflower Seed, Sage, Rosemary Cream
- Place sunflower seeds, water, lemon juice, dijon mustard, maple syrup, and garlic in a high-speed blender. Blend until smooth. Pulse or stir in sage, rosemary, salt, and pepper.
Prepare Portabello Mushrooms
- Preheat oven to 350F (177C). Place portobello mushroom caps on a baking sheet and bake for 20 minutes.
- In a medium bowl, stir together the diced onion, celery, and carrot. Place on parchment-lined tray and bake for 20 minutes.
- Remove veggies to a bowl, add the sunflower sage “cream” and parsley. Stir to combine.
- Spoon filling mixture into mushroom caps. Serve and enjoy!

Calories 724

Calories from fat 482

Calories from saturated fat 49

Total Fat 54 g

Saturated Fat 5.4 g

Trans Fat 0.0 g

Polyunsaturated Fat 19.3 g

Monounsaturated Fat 24.3 g

Cholesterol 0

Sodium 1437 mg

Potassium 1035 mg

Total Carbohydrate 45 g

Dietary Fiber 9.4 g

Sugars 23.8 g

Protein 20.4 g

Meat Alternative	2.5
Vegetables	1.8