Portobello mushrooms have been become pretty popular in our house lately. Generally I marinate with a little olive oil and balsamic vinegar, sprinkle with some salt and pepper and then throw them on the George Foreman. Once cooked, I put them on whole wheat buns and top with the the usual hamburger fixings. They are flavorful and juicy which makes you forget that you are not eating meat.
Stuffed Portobello served with a wrap for lunch
I came across a recipe in Good Housekeeping for Stuffed Portobellos which I
wanted to give a try. Of course I had to slightly tweak it and turned out fantastic!
The beauty of this dish is that it’s easy to make, it’s good for you (veggies packed with quinoa) and it’s super versatile to be used as an app, side dish or star of the show! Continue reading →
When I say Ratatouille the response i get is, “like the movie?” No, not like the movie! Like the incredibly delicious mix of vegetables which make just about everything taste like the most amazing thing ever made!
Originally a stewed vegetable dish from the Provence region of France, it can be used in a variety of ways and it a great base for many meals to have on hand. This recipe makes 3 quarts and could be the most versatile thing in your fridge!