Sautéed Mushrooms w/vegetables

 Sauteed Mushrooms w/vegetables

Sautéed Mushrooms w/vegetables

2 Portobello mushrooms
1/2 bell pepper
1/2 cup butternut squash
1/4 cup onions
1 small zucchini (seeded)
2 tsp sea salt
3 Tbsp grape-seed oil (avocado oil)



  1. Slice the mushrooms into 1/4 inch slices.
  2. Cut small slices in the mushrooms.
  3. Slice bell pepper into 1/4 inch slices leaving out the seeds.
  4. Cut the zucchini into 1/4 inch slices and then in half removing the two ends.
  5. Cut the butternut squash into cubes and chop up 1/4 cup of onions.
  6. In a clean bag place the mushrooms, peppers, squash, zucchini, 1 Tbsp grape seed oil and 1 tsp sea salt in the bag.
  7. Shake up the ingredients in the bag.
  8. Heat a pan over medium-high heat for one minute.
  9. Add 2 tbsp grape seed oil to the skillet heat up the red onions.
  10. When golden brown add all the ingredients together.
  11. Move around the ingredients in the pan for 6-10 minutes.
  12. Serve on a plate.