This is a versatile meal and it may replace bread with a large portabella mushroom “hat.”
One large portabella mushroom “hat” (peel off the thin, outside skin and wash well)
One tomato (sliced round)
Cheese slices (I like cedar, but any will do)
1/2 large red or yellow pepper (cleaned and cut in slices)
Olive oil, garlic paste or minced, fresh basil leaves (chopped finely) salt and pepper
Coat the mushroom “hat” in olive oil, garlic paste, salt and pepper.
Top with finely chopped basil leaves, layers of slices of cheese, tomatoes slices, another layer of cheese, the slice of red/yellow pepper and top everything with shredded cheese and chopped basil leaves.
Place on foil ( bend the foil to keep the juices in place when you bake)
Bake at 350 degrees until the cheese is melted.
Note: All vegis used in this recipe could be eaten raw, so they are crisp, not mushy and overcooked if you bake them for less than 20 minutes, if the mushroom is large)
Admission of guilt… I dip the juices left inside the foil, while the dish is baking, in a slice of whole wheat and flax seeds bread… so leaving out the bread is relative.
Please share with us your tips for yummy, healthy and versatile meals.
Wishing all a great Sunday!