Name: Sunflower Portobello Asparagus
Ingredients: 8 oz asparagus; 1 small onion, white or yellow (chopped); 2 tbsp sunflower seeds; 1 large portabella mushroom cap (chopped); 1/2 tbsp coconut oil; 1 tbsp garlic; 1 - 2 tsp Tone's Rosemary Garlic Seasoning

Sunflower Portobello Asparagus

Print Recipe Rate Recipe

Course: Dinner, Lunch

Keyword: Asparagus, Mushroom

Phase: Phase 4, Phase 5, Phase 6

Servings:

Calories: 160kcal

Ingredients

8 oz asparagus
1 small onion, white or yellow chopped
2 tbsp sunflower seeds
1 large portabella mushroom cap chopped
1/2 tbsp coconut oil
1 tbsp garlic
1 - 2 tsp Tone's Rosemary Garlic Seasoning

Instructions

Melt coconut oil in medium or large saucepan over medium - high heat
Stir in onion and garlic and cook until translucent
Add sunflower seeds, mushrooms, asparagus, and Rosemary Garlic seasoning then cover
Cook, stirring occasionally, until asparagus reaches desired consistency

Nutrition

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