Monday, February 4, 2008

Meatless Mushroomletta

If you love a salty, vinegary, cheesy, messy muffaletta sub but you're looking for a lighter way to indulge you'll really like this mushroom-based alternative. Carb-avoiders take note!

Olive oil for cooking
4 large portobello mushroom caps cleaned and gills removed
1/2 cup onions, chopped
3/4 cup green olives, chopped
1/3 cup pepperoncinis, chopped
1/2 cup chopped red hot peppers (a jarred version of these should be available at your supermarket)
1 large kosker pickle, chopped
5 oz soy mozzarella

Brush the mushrooms with some olive oil and cook them under a broiler until they become very dark in color and cooked all the way through.

While the mushrooms cook sauté the onions in olive oil until they become golden brown. Combine the cooked onions with the remaining ingredients and mix up the "salad" until everything is evenly distributed. You can adjust the ingredients to taste.

When the mushrooms are cooked spoon the olive mixture into them. Heat the cheese in the microwave to liquefy it and pour cheese over the tops of the stuffed mushrooms.

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