I’m still feeling under the weather, so I haven’t been cooking much. The other day I missed cooking so much that I came up with something light and healthy. It tastes fresh and rustic, or as my husband would say, “it tastes like Earth”. His food commentary keeps me going.
Summery Stuffed Portobello Mushrooms
1/4 cup cooked bulgar wheat (or quinoa, cous cous)
5 slices cucumber, diced
1 medium tomato, diced
small bunch cilantro, chopped
pinch of Daiya Mozzarella shreds
dash black pepper, sweet paprika, dill
1 tsp lemon juice
1-2 tsp vegetable broth (or 1 tsp water)
2 portobello mushrooms
Remove the stems from the Portobello mushrooms. Scoop out the inside of each mushroom with a spoon. Place the scooped mushroom into a medium mixing bowl.
Add the rest of the ingredients to the mixing bowl and mix well. Spoon the mixture into the mushroom cap, and sprinkle some extra Daiya shreds on top. Bake at 400 F for 20-25 minutes.
Great with roasted/grilled veggies and mashed potatoes. Yum!
I’ve also been enjoying fresh California strawberries and blackberries with agave nectar (maple flavor).
I’m almost embarrassed to show the next photo, but it has been one thing that I can actually stomach without feeling sick.
Yes, that is Mac & Cheeseless’ lower fat cousin (soy milk, nutritional yeast, flour, and a few spices) and vegan hot dogs. *cringe*
p.s. I totally put ketchup on that. :)
Also, Sheppy has been loving the California sun!