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Ingredients

12 ounces portobello mushrooms ( approximately 8 medium mushrooms)

1 cup frozen, shelled edamame, thawed

20 grape tomatoes

1 tablespoon parsley, coarsely chopped

1 cup sweet onion, coarsely chopped

2 teaspoons salt

2 teaspoons ground pepper

1 cup ground golden flaxseeds or flax meal

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