- 1 packet Snowdon House Ginger Coconut Dahl Soup
- 1/4 CUP nutritional yeast
- 4 portobello mushrooms
- 1 tbsp coconut oil
Preheat oven to 350 F
Prepare Snowdon House Ginger Coconut Dahl Soup Mix according to the instructions; it takes approximately 20 minutes.
Remove the stems from the mushrooms and chop finely, then sautee in a fry pan with coconut oil. Remove from heat. In a bowl, mix the nutritional yeast, ginger coconut dahl and chopped mushroom stems.
Line a baking sheet with parchment paper or a silicone baking mat.
Stuff mushrooms with the mixture, place on the baking sheet and bake for 20 to 25 minutes, or until the mushrooms are cooked through. Serve with a medley of fresh spinach, peppers and cucumber.