It’s no secret that I can be heavy handed on the dessert and treat front. This does not mean that I live on desserts and treats.
What this usually means is – I either forget to take pictures of our meals or we are too hungry and impatient to set up the whole light box situation to photograph the meals. The struggle is real.
Whenever I make something that my husband really enjoys I try to photograph it. This recipe is one of those cases.
I, myself, am not a fan of mushrooms. I don’t hate them but I don’t enjoy them. This is an unfortunate thing for my husband as he loves them. I being the gate-keeper of the kitchen means we rarely have them.
This week in an odd twist of events he ended up going to the grocery store alone and ended up coming out with beautiful large, fresh, organic portobello mushrooms.
I had a responsibility to make this meal good for him. So, I looked in the refrigerator for inspiration and found I had all the ingredients for a delicious Mediterranean style stuffed portobello recipe.
To make this a real treat for him I topped it with Daiya Vegan Mozzarella cheese that melted perfectly and provided a wonderful contrast to the balsamic vinegar.
If you do know that you have a sweeter tooth adding a little sweetness to the salad would be recommended before adding it to your mushrooms.
This recipe is surprisingly filling, fresh and delicious.
This recipe is vegan, gluten free, low carb, dairy free, high fiber, all veggie, super filling and perfect for the summer grilling months.
Ingredients:
- 4 Large Organic Portobello Mushrooms
- 1 Red Bell Pepper
- 1 Orange Bell Pepper
- 1 Large Tomato
- 1 Yellow Bell Pepper
- Fresh Basil (to taste)
- Salt
- Pepper
- 1/3 Cup Balsamic Vinegar
- 1 Tbsp Olive Oil (or melted coconut oil)
- 1 tsp Braggs Liquid Coconut Aminos (or other)
- Optional - Daiya Mozzarella Shredded Cheese
- Optional - 1 Tbsp Maple Syrup or 10 Drops Liquid Stevia (to sweeten the salad mixture)
Directions:
- In a baking dish mix balsamic vinegar, oil and Braggs together.
- Remove the underside stem and "gills" of your mushrooms.
- Place mushrooms in your balsamic mixture letting them marinade for 10 minutes (flipping over half way through).
- Chop your peppers, basil and tomato and place in a bowl.
- Remove mushrooms from your marinade and grill them for approximately 5 minutes on each side (or until lightly browned).
- Add leftover marinade to your salad mixture.
- Scoop your salad into each portobello mushroom and top with cheese if you desire.
- Place mushrooms back on the grill until cheese is melted.
- Serve immediately and enjoy.
DAMY Members - 1-2 servings of this recipe can be enjoyed for lunch, supper or any snack.
All content and photography of damyhealth.com is the property of DAMY Health and cannot be reproduced in any way without the prior written consent of Amy Layne. This includes remixing, transforming or building upon any material from damyhealth.com.
