Stuffed Porto Patty
Portabello mushrooms are a great meat alternative because they are thick, meaty, and very filling.
3 Medium Portabello Mushrooms 1 Large Tomato, Diced
1 Yellow Bell Pepper, Diced 6-8 Kalamata Olives, Sliced
4 Leaves Chopped Fresh Basil
1⁄2 Small Red Onion, Diced
2 Teaspoons Garlic, Minced 2 Tablespoons Butter,
1⁄4 Teaspoon Sea Salt (optional) 1⁄4 Teaspoon Course Black Pepper Goat Cheese Crumbles
Optional: 2 handfuls fresh spinach.
Melt butter and garlic until tender. Trim stems off mushrooms and wipe off any dirt with damp towel. Brush insides of mushrooms with half of melted butter and garlic. Sautee peppers, onion, tomatoes, basil, spinach (if desired), olives and black pepper for 3-4 minutes with rest of butter and garlic. Meanwhile, grill mushrooms top up for approx. 4 minutes. Turn over and top with veggie mixture and cheese. Continue grilling until cheese is soft.
Oven option: bake mushrooms for 10 minutes, top with remaining ingredients and cook for another 20-30 minutes or until done.
Courtesy of Maximized Living Nutrition Plans book by Dr. B.J. Hardick, Kimberly Roberto and Dr. Ben Lerner