Portobello Mushroom Veggie Fajitas

Portobello Mushroom Veggie Fajitas
Healthy Food Ideas
Image by s.yume
With a little bit of sour cream, salsa, cheese, and of course our home-made guacamole and fajita veggies, on a whole wheat wrap that has been slightly warmed up. Another successful, fresh, vegetarian dish complete. Of course, you could do without the sour cream, and cheese, and have it be a vegan dish. Portobello mushroom in this case is a fine substitute for meat. And the credit for that idea goes to Jimmy Buffett’s Margaritaville in Las Vegas, Nevada at the Flamingo Hotel where I first saw it~

Stuffed Portobello Mushrooms

Stuffed Portobello Mushrooms
Healthy Food Ideas
Image by s.yume
A new experiment for me, stuffed portobello mushrooms! It seemed such a good idea, with ingredients like mushrooms, rice, spinach, and cheese, how could it possibly taste bad? Indeed, it was impossible! One of the more delightful dishes I’ve made, I must say, and one I’ll certainly be making again (maybe when portobello are in season and don’t cost for 4!). First we brushed the mushrooms with olive oil and put them in the oven to cook for 20 minutes at 415 degrees. The "stuffed" part consists of long grain gluten-free wild brown rice (cooked in a rice cooker), an onion, a few cloves of garlic, a whole bunch of spinach, artichoke hearts, light feta (at 17% it’s barely light, but it’s still technically "lighter") and light cream cheese. Very simple to make, and it tastes great!

Stuffed Portobello Mushrooms

Stuffed Portobello Mushrooms
Healthy Food Ideas
Image by s.yume
A new experiment for me, stuffed portobello mushrooms! It seemed such a good idea, with ingredients like mushrooms, rice, spinach, and cheese, how could it possibly taste bad? Indeed, it was impossible! One of the more delightful dishes I’ve made, I must say, and one I’ll certainly be making again (maybe when portobello are in season and don’t cost for 4!). First we brushed the mushrooms with olive oil and put them in the oven to cook for 20 minutes at 415 degrees. The "stuffed" part consists of long grain gluten-free wild brown rice (cooked in a rice cooker), an onion, a few cloves of garlic, a whole bunch of spinach, artichoke hearts, light feta (at 17% it’s barely light, but it’s still technically "lighter") and light cream cheese. Very simple to make, and it tastes great!