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Recipe
Ingredients
- •12 large cremini mushrooms
- •1 cup cooked, shredded chicken
- •1 large carrot, chopped
- •1 small beet, peeled and chopped
- •1/4 cup water
- •1 tbsp olive oil
- •1 tsp dried oregano
- •1 tsp dried basil
- •1/2 tsp sea salt
- •Nutritional yeast for sprinkling
Instructions
- 1.Preheat oven to 375°F (190°C). Gently remove stems from mushrooms and chop stems finely.
- 2.To make the 'no-mato' sauce, combine carrot, beet, and water in a small saucepan. Bring to a boil, then simmer until very tender. Blend until smooth.
- 3.In a skillet, sauté the chopped mushroom stems in olive oil until soft. Add the shredded chicken, blended sauce, oregano, basil, and salt. Stir to combine.
- 4.Arrange mushroom caps on a baking sheet. Fill each cap with the chicken mixture.
- 5.Sprinkle the tops with nutritional yeast.
- 6.Bake for 15-20 minutes, until mushrooms are cooked through and toppings are hot.