Cauliflower-and-Zucchini-Stuffed Mushrooms Recipe

Cauliflower-and-Zucchini-Stuffed Mushrooms

SERVES 4

30 minutes or fewer

Giant portobello mushroom caps contain a savory vegetable mixture with flavors bolstered by goat cheese and soy bacon bits. As a supper or luncheon entrée, this goes well with a light lemon custard for dessert. If you want an appetizer to augment the meal, consider serving a vegetarian mushroom soup garnished with croutons.

2 cups cauliflower florets
2 Tbs. vegetable oil
2 large zucchini, stemmed, quartered lengthwise and thinly sliced
4 large portobello mushroom caps (about 5 oz. each), stemmed and gills removed
Seasoning salt to taste
4 Tbs. soy “bacon” bits
4 oz. crumbled goat cheese
2 Tbs. soy mayonnaise

Preheat oven to 425F. Line large baking sheet with foil.
Place cauliflower florets in large saucepan with water to cover, and bring to a boil over high heat. Cook for about 5 minutes, remove from heat and drain.
Heat vegetable oil in large skillet over medium heat, and sauté zucchini for 5 to 7 minutes, or until slices begin to brown. Add cauliflower florets, and sauté for 2 minutes.
Spray tops and bottoms of mushroom caps with nonstick cooking spray, and sprinkle with seasoning salt to taste. Place on large baking sheet, underside up.
Place vegetables in mixing bowl, and toss with soy “bacon” bits, goat cheese and soy mayonnaise. Mound on mushroom caps, dividing mixture evenly.
Bake about 10 minutes, or until cheese begins to brown. Remove from oven, and serve.