This dish started out as “Hey, we have these mushrooms we didn’t eat this week. Let’s throw them on the Green Egg as a side.” That’s were the fun started. I’m really not a great cook at all! I follow recipes to the “T” because I’m not really good about pairing flavors together, but I am starting to get better with the whole clean eating we got going on here! So, I had some extra veggie and threw them in with the mushrooms and they turned out really good! Here is the recipe!
4 Large Portabella Mushrooms, washed and chopped
1/2 Onion, diced
1/2 Stock of Asparagus, washed and chopped
1/2 bag of Spinach, washed
Grapeseed Oil, drizzle
Sea Salt, sprinkle
Placed all washed and chopped ingredients in the skillet
Drizzle with Grapeseed Oil (or your favorite healthy cooking oil)
Sprinkle Sea Salt on top and mix everything together
We put ours in cast iron skillet and cooked in on the Green Egg, but you could very easier do the same with a regular skillet on the stove top!