Hypoallergenic Cookbook: Baby Portabella and Buckwheat Sauté

This is another recipe from our hypoallergenic meal plan.

Baby Portabella and Buckwheat Sauté

Ingredients

• 4 cups baby portabella mushrooms, sliced
• 4 cups cooked buckwheat
• ½ large onion, diced
• 2 Tbsp extra virgin olive oil
• 2 cloves minced garlic
• salt and pepper to taste

Directions

1. Boil 4 cups of water. Add 2 cups of buckwheat, reduce heat, and cover. Simmer for 15 mins. Fluff the buckwheat with a fork and set aside.
2. Sauté minced garlic and diced onion in 2 tablespoons olive oil. Add the baby portabella mushrooms and continue to sauté.
3. Add the buckwheat until all ingredients are mixed thoroughly.

Serves 8-10

Nutrition Info

Calories	fat	carbs	fiber	protein
254	6	41	8	9