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