|The plate: Stuffed Mushrooms, Sweet & Spicy oven fries, corn on the cob & salad w/egg white, bean sprouts,grape tomatoes & lemon juice.|
|Our first family dinner in a long time!|
Adapted from the Clean Eating Magazine Jan 2011 Issue, page 22
(forgive me, but I write out recipes the way I cook... somewhat oddly. The magazine has 'normal' recipes, I promise! I made several replacements because of things I couldn't find or forgot. I don't know that I ever make recipes exactly how you're 'supposed to', which is good, I suppose for the purpose of this blog.
4 Portabello Mushrooms, stemmed and cleaned (save the stems)
Chop & sautee in Coconut Oil
1/2 green pepper
1 red onion
1 TBSP Balsamic Vinegar
1 large tomato
fresh Basil leaves
Roasted red peppers
1/2 cup grated parmesan cheese
The meat eaters in our family added some cooked, lean free range sausage or the more 'clean' version of some finely chopped chicken breast.
Bake at 375 for 15 minutes or so... (We had to reheat them since Patrick was home a little late and they were still fine)
What we'd do differently next time:
Other than that, they were DELICIOUS. A big hit for everyone except the girls. They had leftover bean dip and Tuscan Bean spread.