Sautéed Mushrooms with Green Peas

Ingredients

• Vegetable Broth

  From bouillons. Low sodium

  3 tbsp or 45g

• Mushrooms

  White, raw

  6 cup, pieces or slices or 420g

• Garlic

  Raw

  6 cloves, minced or 18g

• Peas

  Green, frozen, unprepared

  3 cup or 402g

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Lemon juice

  Canned or bottled

  1 tsp or 5g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Sunflower seed kernels

  Seeds, dry roasted, without salt

  1 tbsp or 9g

Directions

1. Heat the vegetable broth over medium heat in a stainless steel skillet.
2. When the broth begins to steam, add the sliced mushrooms and garlic. Sauté for 3 minutes.
3. Add the green peas and sauté for an additional 4 minutes.
4. Transfer the mixture to a bowl. Top with olive oil, lemon juice, salt, and pepper. Toss to coat and adjust to taste.
5. Sprinkle with sunflower seeds before serving.