Stuffed Portabellas

This is a great recipe that is very adaptable to your tastes and creativity!  If you don't want to make homemade bruschetta (see my recipe here), try the pre-made mix from Trader Joe's.

2 large portabella mushrooms
1/3 cup ricotta cheese
1 cup raw spinach, chopped
1 clove garlic, minced
1/4 cup bruschetta
1/3 cup mozzarella
salt and pepper to taste



Preheat oven to 400 degrees. Remove stems from mushrooms and brush with a dry cloth to clean.  In a frying pan, saute spinach with garlic and a bit of olive oil.  Once spinach is wilted, transfer to a bowl and mix in the ricotta cheese, salt and pepper.  Lay mushroom caps upside down on a baking sheet and fill with cheese/spinach mixture.  Top with bruschetta and mozzarella.  Bake for 10-12 minutes.

Veggie Sandwich

I tried this new recipe for lunch today and thought I'd share!  It was delicious, but also a bit messy so I ate it as an open faced sandwich with a fork and knife. It would be really good in a wrap as well.  I adapted this from the recipe here: http://www.ezrapoundcake.com/archives/16580 based on what I had in my kitchen.  The amounts below were what I used for one sandwich.  I made extra of the veggie mix and am saving it for another day.

Bread of your choice, toasted
1 Tbsp plain greek yogurt
dash of onion powder
dash of garlic salt
slice of pepper jack cheese
1/4 cucumber, diced
1/4 tomato, diced
1/3 avocado, diced
salt and pepper to taste
pinch of cilantro
splash of lime juice

Mix yogurt, onion powder and garlic salt in a small bowl and spread on toasted bread.  Add slice of pepper jack cheese (you could substitute another cheese but the pepper jack gives the sandwich good flavor).  Mixed chopped cucumber, tomato and avocado in a bowl with salt, pepper, cilantro and lime juice.  Spread veggie mix over bread and enjoy!