Stuffed portabella mushrooms with onion gravy comes with black-eyed peas, collard greens, sweet potato cornbread and sweet tea.
Marinated portabella mushroom cap stuffed with a blend of wild rice, lentils and walnuts then roasted until mushrooms are juicy and tender. Served with sides of vegan black-eyed peas, collard greens, along with 6 sweet potato cornbread muffins. Quench your thirst with 1 gal of tea.
Size or Dimensions
Six stuffed mushroom caps. Side dishes are 4-6 servings of black-yed peas and collard greens. Half dozen sweet potato cornbread. 1 gallon of sweet tea
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