![](/wp-content/uploads/ig/media/posts/202403/434950788_389799403858695_5553650773585543322_n_18070293799493130.webp)
![](/wp-content/uploads/ig/media/posts/202403/434955953_7373777102704614_2346925942717175710_n_17879071200047297.webp)
![](/wp-content/uploads/ig/media/posts/202403/434773769_773118054763607_8125130692487458174_n_18086416576427354.webp)
![](/wp-content/uploads/ig/media/posts/202403/434754233_2707213776100875_8782265042489451247_n_17967275060597090.webp)
![](/wp-content/uploads/ig/media/posts/202403/434945387_1411464883064640_5518002292382383563_n_17852202975160765.webp)
![](/wp-content/uploads/ig/media/posts/202403/434975098_1841966459550547_8139439669143756497_n_17861436291107887.webp)
![](/wp-content/uploads/ig/media/posts/202403/434948153_437641158757400_5405383697609411774_n_18006561035456766.webp)
Mushroom grillades and grits 💚
I like to try new things. Many, MANY of those things are directly inspired from what you share. But, not many people in my circle seem to share grits recipes, so I Google them every now and then and it's always, ALWAYS shrimp and grits. Today, I ran across something new to me: grillades and grits.
Grillades is grilled steak, so... Mushrooms! (seasoned with black pepper, cayenne, and whole wheat flour). I winged the rest:
A bag of frozen onion, green pepper, celery, and parsley
Diced fire-roasted poblano peppers
Diced jarred piquillo peppers
More celery
A tablespoon of garlic
A can of no-salt diced tomatoes
A can of water
Thyme, oregano, Basil
Low-salt plant-based chicken-style bouillon
Leftover green chili grits
And topped everything off with scallions.. bam!
#plantbased #mushrooms #veggiesandmoreveggies #grits #oilfree