Saturday, March 24, 2007

Stuffed Portobello with Roasted Vegetables

Here is a meal I improvised. In the oven, I roasted purple potatoes, carrots, onion, garlic, and a poblano pepper with olive oil and fresh rosemary. While they were roasting, I pan fried some soy crumbles with garlic and some of my Jitomate Salsa to give it flavor. Then I stuffed the portobello mushrooms with the soy crumbles and topped them with more of my jitomate salsa. I added the stuffed mushrooms to my pan of roasting vegetables and let everything continue roasting until done. Then I melted cheese on top of the mushrooms. It was a delicious meal. The salsa gave a pleasant spiciness to the soy crumbles. Lacto-vegetarian (vegan if omit the cheese).
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