Sunflower Portobello Asparagus

Sunflower Portobello Asparagus

Table of Contents

Calories Per Serving: 145

Servings: 2


8 oz asparagus
1 small white or yellow onion, chopped
2 T sunflower seeds
1 large portabello mushroom cap, chopped
1/2 T coconut oil
1 T garlic
1-2 t Tone’s Rosemary Garlic Seasoning


  1. Melt coconut oil in medium or large saucepan over med-high heat
  2. Stir in onion and garlic and cook until translucent 
  3. Add sunflower seeds, mushrooms, asparagus, and Rosemary Garlic seasoning then cover
  4. Cook, stirring occasionally, until asparagus reaches desired consistency

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