Stuffed Portobello Mushrooms

Serves 4

Ingredients

1 red onion, chopped
2 cloves garlic, crushed
8 cherry tomatoes
8 olives, sliced (If making this for detox week 1, omit the olives)
4 large portobello mushrooms, stems removed and chopped

Preparation method

1 Dry fry the onion in a non-stick pan until it begins to soften. Add the garlic, tomatoes and chopped mushroom stems and cook for another 2-3 minutes. Add the olives and stir into the mix.

2 Preheat the oven to 200°C / 390°F / gas mark 6 and cover a baking tray with parchment paper.

3 Put the mushrooms, gills side up, on the tray and divide the cooked vegetables between them.

4 Bake in the oven for 10-12 minutes, until the mushrooms are cooked.

Good to know- you can get plenty of vitamin D from the sunshine, but if you are not able to get enough daylight you can also get an extra boost of Vitamin D from mushrooms that are basked in the sun. Look at the lable to see if they are Vitamin D mushrooms.