Portobello Salad

As vegetarians we would eat a lot of portobello mushrooms as substitutes for meat.  Being gluten free meant we could no longer stuff them with gluten.  Being vegan means no more topped with cheese.

A standard, goto option for us was to bake it in the oven on a layer of tomato sauce, topped with shredded spinach.  Now this was very good with cheese on top - mozzarella, parmesan, provolone - vegan’s are the only ones I think that don’t like melted cheese.  

We had a long day today.  It included back to school shopping and an unplanned trip to the tire shop after pulling over and changing a flat.  The fifteen year old now knows how to change a flat for future reference when she gets her license and is off on the road.  Nothing like two short women on the side of the road being self sufficient changing a flat.  I did pull off on to a side road at least.  

​So dinner naturally should be easy.  All she’s been asking for lately is salads.

First, preheat the oven to 420.  Our oven takes a long time so I do that long before I start dinner.  Next, choose the smallest pan that will fit all the portobellos you are baking.  Pour some tomato sauce on the bottom of the pan.  I choose a sauce with garlic because I like garlic.

Place the portobellos on the sauce spreading out if necessary.  Pour some balsamic vinegar over the mushrooms and add any other desired toppings (fresh garlic, spinach, etc.).  Bake in the oven for at least 20 minutes.

While the mushrooms are baking, plate the salads.  I chop the lettuce on the plate a little bit because I do not like large pieces of lettuce when eating salads.  Then I added some shredded carrots.  Chopped Red Onions.  If no nut allergies, then add some nuts.  Slice the cooked mushroom and place on top the salad.  Scoop the tomato sauce from the pan and add on top the mushroom.  Sprinkle with fresh basil and enjoy!