This recipe comes from my friend, Jim Morris Hicks, author of "Healthy Eating, Healthy World", and his second and newest book, "4-Leaf Guide to Vibrant Health" with Dr. Kerri Graff. Check out his site: or

Jim is making a significant difference in bringing together influential people who have the means of awakening the public to the sustainability crisis impacting our species and planet. In 2014 James Cameron, film director, now a friend of Jim's, met with Jim and Professor Colin t. Campbell (The China Study) to discuss the sustainability crisis impacting our planet. James Cameron and family are plant based!

6 large Portabella mushrooms
2 Granny Smith apples, diced or chopped with skins attached (use organic apples)
2 carrots, shredded
1 cup cooked quinoa
10 cremini or white button mushrooms, quartered or chopped
1 3/4 cups blanced almonds
1 T fresh ginger, minced or shredded (Can use minced ginger in the jar as this has more juices, and creator found this more flavorful)
1 T garlic minced
2 large zucchini, diced with skins attached (organic always if skins remain)
4 T low sodium soy sauce
1 1/2 T Trader Joe's 21 Seasoning Salute

Preheat oven to 400.

Grind 1 cup of the almonds in a blender or food processor to create a fine mix, keep 1/4 cup of whole blanched almonds on the side.
Wash the mushroom caps. Cut stems off and scrape out the gills.
Cut and prepare the veggies.

Heat 1/4 cup water on medium high heat in a frying pan. Add the garlic, ginger, mushrooms and fry for 7-10 minutes until the mushrooms are semi-tender and lost most of the liquid.
Lower the heat to medium and add the carrots, apples, and zucchini. Mix well and fry for 5-7 minutes until all the veggies are tender.

Add the spices, quinoa, and tamari soy sauce. Mix all together. Taste and adjust the seasoning as needed.
Add the almond mix and the 1/4 cup of non-blended almonds to the mixture. (This gives a crunchy texture.)
Let the filling cool and fill the Portabellas, be generous.

Put the mushrooms in a baking pan, not a baking sheet as there will be liquid released from the mushrooms. Bake for 20-25 minutes. Serve with a side salad and enjoy!