Stuffed Mushrooms

Ingredients:

• 8 to 10 Large Mushrooms
• 1 Pound of Fresh Carrots (Peeled and Sliced into 1/4" Thick Sticks)
• 1 Small White Onion (Diced as Fine as Possible)
• 1/4 Cup of Butter
• 2 Tablespoon of Orange Marmalade
• 1 Tablespoon of Lemon Juice
• 1 Teaspoon of Curry Powder
• 1/2 Teaspoon of Earthrise® Spirulina
• 1/4 Teaspoon of Ginger Powder

Instructions:

• Remove the stems from the mushroom caps and saute in the butter and lemon over a medium heat until lightly browned
• Cook carrots in a pot of salted water until tender (seven to ten minutes)
• Drain the water and stir the ginger powder with the carrots
• Puree the carrots in a blender
• Mix the marmalade, onion, curry and Spirulina together and divide evenly between the mushroom caps, filling each one about half full
• Use a small spoon to fill the rest of the space in each cap - a pastry bag may be used if you have one
• You may refrigerate the filled mushroom caps for a few hours if they are to be made in advance
• Pre-heat the oven to 350 degrees
• Bake the mushrooms for 10 minutes or until thoroughly heated