Light, refreshing, colorful vegetarian meal
Ingredients
- For Portabella Mushroom Pizza:
- 4 large portabellas, cleaned with gills scraped out
- 1 pkg. of your favorite prepared pesto
- Balsamic vinegar
- Sauteed spinach (quick way is to cook a bag of baby spinach with 1/2 stick butter and 2 cloves of garlic, pressed)
- Goat cheese
- Black pepper
- 1 large tomato, sliced
- Pampered Chef or other Italian seasoning
- Grilled veggies:
- 1/4 c. Olive oil
- 3-4 TB red wine vinegar
- 1-2 TB Pampered Chef rosemary seasoning
- 1 zucchini, sliced
- 1 summer squash, sliced
- 1 small onion, sliced
- 1 green pepper, sliced
- 1 red pepper, sliced
Directions
- Mushrooms:
- Spread about 2 TB of pesto on the inside of each mushroom.
- Add a few dashes of balsamic vinegar over the top of each.
- Top with spinach.
- Sprinkle goat cheese over the top of each.
- Grind desired amount of black pepper on each and sprinkle some Italian seasoning over as well.
- Add enough sliced tomato to cover the inside of the mushroom.
- Sprinkle with more Italian seasoning.
- Grill, bake or microwave until the mushroom is cooked and goat cheese is melted.
- Grilled veggies:
- Mix everything in 1-quart Ziploc bag and allow to marinate for a couple of hours.
- Grill in grill pan on stove on high, or on the grill until vegetables are cooked but still crisp.
Toolbox
Add the recipe to which day?
Adding to Planner
Languages
Nutrition Facts
Amount Per Serving | %DV |
---|---|
Serving Size 375g | |
Recipe makes 4 servings | |
Calories 235 | |
Calories from Fat 160 | 68% |
Total Fat 18.06g | 23% |
Saturated Fat 2.67g | 11% |
Trans Fat 0.0g | |
Cholesterol 1mg | 0% |
Sodium 132mg | 6% |
Potassium 1213mg | 35% |
Total Carbs 15.46g | 4% |
Dietary Fiber 5.4g | 18% |
Sugars 6.96g | 5% |
Protein 6.6g | 11% |
Advertisement
Advertisement