Chlorella Tandoori-Rubbed Portobellos

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

  1. 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.
  2. Stir in cilantro, green onions, salt, and pepper. Cover and refrigerate until ready to use.
  3. Make the portobellos. Preheat the grill on high. Take the portobellos caps and scrape out the gills. Set aside
  4. 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.
  5. Lightly grease the grill. Place the rubbed Portobello on the grill.
  6. Cook, covered for 4 minutes on each side until mushrooms are tender. Remove from grill.
  7. Slice the grilled portobellos. Serve with Chlorella Cilantro Sauce and extra chopped cilantro.

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