Autophagy activators: SP, SM, PO, VIT, SU, SA
Makes 2 servings • Prep time: 5 minutes • Cook time: 13 minutes
Black beans are packed with protein, making this dish a complete meal unto itself. It’s great for when you’re in the mood for a vegetarian dinner on a High day.
1. Preheat the oven to 375°F.
2. Gently clean the mushrooms with a damp paper towel and trim the stems. Drizzle with a little oil, season with salt, and bake for 7 minutes, or until slightly softened. Turn the oven off when finished, but keep oven door shut to retain heat.
3. While the mushrooms bake, in a medium skillet, heat the remaining oil over medium heat. Add the onion and cook until translucent, about 5 minutes.
4. Add the spinach and cook, stirring occasionally, until wilted, about 2 minutes. Rinse the beans in water, drain, add to the skillet, and stir in. Transfer to a medium bowl.
5. Steam the broccoli over boiling water for about 4 minutes, until tender. Let cool. Add the broccoli to the spinach mixture and stir in. Season with salt and pepper.
6. Spread a generous amount of guacamole on the gill side of the mushrooms. Spoon equal amounts of the bean-vegetable mixture onto each mushroom. Top evenly with the cheese.
7. Put the prepared mushrooms back on the baking sheet and return to the still-warm oven for another 3 to 5 minutes, until the cheese has melted. Serve immediately.
Nutritional analysis per serving (1 mushroom): fat 23g, protein 5g, carbohydrate 29, net carbs 22g