I go through phases with eating styles. Some weeks I’m a crazy carnivore! There’s nothing I want more than meat and the meatier the better! Other weeks, just the thought of eating meat makes me feel sick and if it’s bloody and rare then I’m running for cover. Lately, the herbivore in me has been rearing its greens munching head and calling for veggielicious foods. Tonight’s meal was all that and mooore!
Today’s post was tonight’s dinner. My parents got a chicken from Whole Foods and since chicken isn’t exactly “vegetarian” it sounded awful to me. We also had one left over portabella mushroom and I thought “Why not?”
This recipe tastes super decadent and was really fast and easy. It was creamy and filling as well as being chock full of veggies.
Prepare yourself for the ingredient list, it’s HUGE!
- 1 large portabella mushroom (2.5 oz)
- 1 oz of mozzarella cheese (I used a delicious brand of string cheese)
- 2.5 oz zucchini
- 1 oz onion
- 1 oz avocado
- 1 egg white
- 1 wedge laughing cow french onion cheese
- 1/4 cup low-fat cottage cheese
- 1 tbsp salsa
- 1/2 tsp cumin
- 1/2 tsp chile powder
- salt to taste
1.) Chop up the zucchini and onion into small pieces. Sauté at medium high heat until soft. Add salt, cumin, and chile powder.
2.) Once the veggies are soft, add the egg white and cook until completely done.
3.) Mix the cottage cheese and salsa into the veggies and cook until the cottage cheese is melty and hot.
4.) Take the pan off the heat and mix in the chopped avocado and Laughing Cow wedge.
5.) Stuff all the filling into your portabella mushroom. (don’t worry if it’s piled SUPER high) Cover top with mozzarella cheese.
6.) Preheat your oven to 375 degrees. Place your overflowing mushroom on a lipped baking sheet and cook for 20 minutes.
I put my mushroom on a bed of spinach, which was DELICIOUS because there was tons of juice to soak up! (that’s why I said a lipped baking sheet.) Makes one yummy serving! For those who are wondering, this added up to 268 calories.
Loaves and Kisses,