Sautéed Mushrooms with Green Peas

Ingredients

• Vegetable Broth

  From bouillons. Low sodium

  ⅜ tbsp or 6g

• Mushrooms

  White, raw

  ¾ cup, pieces or slices or 53g

• Garlic

  Raw

  ¾ cloves, minced or 2g

• Peas

  Green, frozen, unprepared

  ⅜ cup or 50g

• Olive oil

  Salad or cooking

  ⅛ tbsp or 2g

• Lemon juice

  Canned or bottled

  ⅛ tsp or 0.6g

• Salt

  Table

  ⅛ dash or 0.05g

• Pepper

  Spices, black

  ⅛ dash or 0.01g

• Sunflower seed kernels

  Seeds, dry roasted, without salt

  ⅛ tbsp or 1g

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.