Stuffed Portobello Mushrooms

This is one of my husband's favorites ... well, steak would beat it, but as a vegan ... this recipe is way up there.

Preheat oven to 325 degrees.
Ingredients:

• 2 large or 3 medium portobello mushrooms
• 1 small onion, diced
• 1 small apple, diced
• extra mushrooms, if desired
• 1 package of Seeds of Change Seven Whole Grains
• 2 T. water
• 1 T. curry powder - adjust to your liking
• 2 t. turmeric
• 1/2 t. black pepper

Directions:

1. Remove caps from mushrooms, chop and set aside.
2. Remove black gills (see note for why)
3. Spritz with Bragg's Liquid Aminos and set aside.
4. In a large frying pan (I use cast iron), add the diced onions, apple, and the chopped stem from the mushroom.
5. You can add a bit of oil, water, or  vegetable broth first, if you want.
6. When the onions and apples are almost soft, add the rice mixture and water.
7. Mix and continue to cook on low.
8. Prepare an 8x8 baking dish and put about 1 t. of Bragg's Liquid Aminos.
9. Place the mushroom caps next and add some of the rice mixture to each.
10. I drizzle a bit of coconut oil over each one (just a little).
11. Bake for about 15 minutes and serve.

Notes:

1. Naturally, you can make your own rice mixture in you prefer to not use the Seeds of Change product.
2. The black gill on the mushrooms are edible, but will turn the rice an ugly brown.
3. The listed black pepper will activate the curcumin in the turmeric. All about the health benefits of turmeric. 

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