I overdosed on bread this week and wanted some different textures. A packet of large portebello mushrooms inspired me and behold, there I was concocting a super healthy, meatless lunch. I checked out a Food Network recipe, but modified it a lot. It’s the perfect meatless Monday choice: not only is it vegetarian, but it takes minutes (really, maybe 5 minutes max) to prep.
-1/2 cup breadcrumbs
-1 handful of shredded mozzarella
-2 tsps minced garlic
-Sprinkling of mint leaves (basil would work as well)
-Salt & pepper to taste
-Drizzle of olive oil (about 1 tbsp)
First, preheat your oven to 400 degrees F. Then, wash your mushroom and set it in a baking pan.
In a small mixing bowl, combine all ingredients and stir lightly.
Next, scoop your mixture onto the inner ring of your mushroom. Spread evenly.
I used the additional space on my baking pan to make kale chips. These are also really simple and add great crunch to any meal. Just rinse your kale and break it into small, bite sized pieces. Pour a little olive oil over the leaves and add a sprinkle of sea salt.
My mushroom cooked for 18 minutes in the end. The kale was done several minutes beforehand so I did remove the pan and plate my kale before returning the mushroom for some extra cook time. This lunch was so yummy – try it at home!