Katuk’s nutritional content is outstanding: 49% protein, 18% fiber, vitamins A, B & C, potassium 2.77% (more than bananas at 1.48%);

calcium 2.77% (dried skim milk is less than half that at 1.3%); phosphorus .61% (dried soybeans are at .55%); magnesium .55%; and iron.

These mushroom caps stuffed with katuk leaves are delicious and very nutritious!

You will need:

10 mushroom caps (white or portabella)

1/2 -2 cups packed katuk leaves

2 tbsp freshly-minced onion

2 tbsp parmesan cheese

1 tbsp nutritional yeast

1 tsp garlic powder

2-3 cloves of black garlic, minced (optional)

1 tsp sea salt

2 tbsp olive oil

grass-fed butter

thinly sliced cheese for melting on top (your choice of flavor, optional)

1.  Gently clean the mushrooms.  Remove mushroom stems and lay the caps upside-down on a baking sheet covered with parchment paper.  Place a small amount of butter in each cap and bake for 5 minutes at 350 degree F.  Remove and set aside.

2.  Place the mushrooms stems, the katuk leaves, minced onion, parmesan, nutritional yeast, garlic powder, sea salt and olive oil in a food processor.  Process until it becomes a pesto, scraping the sides of the bowl to ensure even consistency.

3.  Fill each mushroom cap with some of the katuk filling, then bake again for another 20 minutes at 350 degrees F.

4.  During the last 5 minutes of baking, you can place a thin slice of cheese on each cap so that it melts, but doesn’t burn.

5.  Enjoy while hot!