Ingredients

• 4 tbsp balsamic dressing
• 3 Portobello mushrooms

Directions

1. Add balsamic dressing in a pan on medium-low heat. 

2. Cook for 10 minutes, flipping on each side halfway through.

You can enjoy these mushrooms with steamed veggies on them and any seasonings that you want. You can also cook the mushroom with the gills! If you prefer to take the gills out then that’s okay too. Nicole prefers them with the gills because it can add flavor 🙂

The post Portobello Mushroom Steak appeared first on Wellness Training Institute.

This recipe is not only detox friendly, but it’s delicious too! It’s perfect for the fall weather that’s soon to be here. We topped this with our Basil “Ricotta” Sauce and we used just about the same ingredients for this recipe as we did to make the Creamy Coconut Zucchini Casserole. Enjoy!

Ingredients

• 2 Cups Button Mushrooms
• 2 Shallots
• 6 Garlic Cloves
• 5-6 Zucchini
• 3 Raw Banana peppers
• 1 can coconut milk

Directions:

1) Cut up garlic and let it sit for 10 minutes

2) Cut up shallots and mushrooms

3) Add shallots, mushrooms, and garlic in a pan and start to sauté in vegetable broth for 10-15 minutes or until brown

4) Add coconut milk and continue cooking.

5) Cut up zucchini and add it into the pan with mushrooms, shallots, and garlic

5) Cook for about 10-12 minutes

6) Serve as a soup and add toppings like the Basil “Ricotta” sauce. 🙂

The post Cream of Zucchini and Mushroom Soup appeared first on Wellness Training Institute.

Mushroom Cream Sauce

Dairy-Free, Gluten-Free, Oil-Free

This is a great alternative to a standard creamy mushroom sauce that would use dairy products. We like to use plant-based alternatives instead dairy because of the inflammatory problems associated with dairy, check out our blog The 4 Reasons You Should Stop Eating All That Dairy here to learn more!

This sauce is great on top of veggie noodles, or as a dip for vegetables!

Ingredients:

– 1 small red onion (chopped)

– 1 container mushrooms

– 3 cloves garlic (chopped)

– 2 cups cauliflower

– 1/2 cup cashews

– 1 cup almond milk (try our homemade almond milk recipe here)

Directions:

– Heat a saucepan on medium with about 1/2 cup low sodium vegetable broth (enough to lightly cover the bottom of the pan).

– Add onions, mushroom, and garlic and cook for about 5-10 minutes, stirring frequently. Add more vegetable broth as needed to keep the bottom of the pan from sticking.

– Blend cauliflower, cashews, and almond milk in a food processor or blender.

– Once cooked, add onions, mushrooms, and garlic to the blender or food processor and blend to desired texture. 

Helpful tip: If you boil zucchini and squash noodles for a few minutes before serving it gives them a softer texture!

The post Mushroom Cream Sauce appeared first on Wellness Training Institute.

Mushroom Quinoa Protein Bowl

This recipe is protein packed with a cheesy and spicy flavor without the dairy, it is super easy and quick to make. Try making this at your next holiday gathering!

Ingredients:

-2 cups quinoa

-2 packages mushrooms

-1 block firm tofu

-2 to 3 tbsp nutritional yeast

-1 tsp red pepper flakes

-4 cups spinach

-1/4 cup pumpkin seeds

-1/4 slivered almonds

-1 can chickpeas

Instructions:

1. In a big pot, bring 2 cups of quinoa and 4 cups of water to a boil. Reduce to a simmer and cook for about 20 minutes.

2. At the same time sauté 2 packages of mushrooms. Add mushrooms to quinoa.

3. Crumble one block of firm tofu and sauté for 3-5 minutes. Add 2-3 tbsp nutritional yeast and 1 tsp red pepper flakes.

4. Steam 4 cups spinach

5. Blanche 1/4 cup pumpkin seeds and 1/4 cup slivered almonds with nutritional yeast for 1 to 3 minutes on a dry sauté pan.

6. Add all together, along with 1 can of chickpeas and top with avocado.

Recipe Notes: For a cheesier taste add more nutritional yeast, for more spice or less spice adjust the amount of red pepper flakes.

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