This dish satisfies your tastebuds with the intensity of the tandoori rub, dipped in a tummy-friendly creamy sauce.
- Organic Burst Chlorella balances your gut flora, helping your tummy feel flat and happy.
- Portobellos are a great source of fiber, great for weight maintenance! They’re awesome for a strong immune system too!
- Great as a dipping snack for as a side for your meal.
INGREDIENTS
For the Sauce
- ½ sunflower seeds, soaked for at least 4 hours and drained
- ¼ cup + 2 tablespoons water
- 1 clove garlic
- 1 tablespoon lime juice
- 1 tablespoon olive oil
- 1 teaspoon Organic Burst Chlorella powder
- ¼ cup finely chopped cilantro
- 1 green onion, thinly sliced
- Himalayan salt/sea salt and pepper to taste
For the mushroom
- 4 large Portobello mushroom caps
- 2 tablespoons olive oil
- 1 tablespoon lime juice
- 1 tablespoon tandoori spice
- 1-inch ginger, peeled and finely grated
- 1 clove garlic, finely grated
- Himalayan salt/sea salt and pepper to taste
METHOD
- Make the cool cilantro sauce. Add sunflower seeds, water, garlic, lime juice, olive oil, and Organic Burst Chlorella powder into a blender or food processor. If your sauce is too thick, add another tablespoon of water if necessary.
- Stir in cilantro, green onions, salt, and pepper. Cover and refrigerate until ready to use.
- Make the portobellos. Preheat the grill on high. Take the portobellos caps and scrape out the gills. Set aside
- In a medium bowl, whisk olive oil, lime juice, tandoori spice, ginger, garlic, salt, and pepper. Rub the mixture on both sides of the mushrooms.
- Lightly grease the grill. Place the rubbed Portobello on the grill.
- Cook, covered for 4 minutes on each side until mushrooms are tender. Remove from grill.
- Slice the grilled portobellos. Serve with Chlorella Cilantro Sauce and extra chopped cilantro.
