The Connecticut Sun are in the middle of a tough stretch of games. They play 5 times in 9 days in 3 different states. For this home game we needed to come up with something rich in nutrients and would pack an energy punch when the game started. Hemp seeds are full of protein and omega-3’s, while the pumpkin seeds are a great source of iron and energy.
- 4 large portabello mushroom caps
- 4 tbsp nama shoyu
- 2 tbsp liquid smoke
- ½ cup sunflower seeds
- ½ cup pumpkin seeds
- ¼ cup hemp seeds
- ½ cup shredded carrots
- 1 cup spinach leaves
- 1 tsp thyme
Whisk together nama shoyu and liquid smoke. Pour over mushroom caps and let sit for any desired leng
th of time (5 mins-5 hours, your preference).
Add spinach to food processor and pulse til chopped. Add remaining stuffing ingredients and pulse and until seeds are split and ingredients are mix. Don’t blend too much. Maintaining the crunchiness of the seeds is important to counter the texture of the mushroom caps.
Spoon stuffing into mushroom. Dehydrate at 105 for 1-2 hours.
If you don’t have a dehydrator, place caps on a baking sheet and cook at 200 degrees for 30-45 minutes.