Portobello Burgers Recipe

Ingredients

• 4 portobello mushrooms
• 2 Tbsp. olive oil
• 1 tsp. dried Italian Seasoning, crushed
• 4 slices provolone cheese
• 4 ciabatta rolls, split
• 1/4 cup mayonnaise
• 4 to 8 pieces bottled, roasted red sweet pepper
• 3/4 cup fresh basil leaves

Directions

1. Scrape gills from mushroom caps, if desired. Drizzle mushrooms with oil. Sprinkle salt, pepper and crushed Italian seasoning.

2. On charcoal grill, cook mushrooms on rack of uncovered grill directly over medium coals for 6 to 8 minutes, turning once halfway through cooking. Top each mushroom with a cheese slice. Place rolls, split sides down, on grill rack. Grill 2 minutes more, until cheese is melted, mushrooms are tender, and rolls are toasted.

3. Serve mushrooms on rolls. Pass mayonnaise, sweet pepper pieces, and basil leaves. Makes 4 servings.

Broccoli Cauliflower Cheese Soup

Something for these cold days that are coming upon us. If the vegetables are precooked this will work well in the crock pot. This also freezes well, so make some ahead of time for a really cold day. I guess technically this could be considered a vegetarian meal as there is no meat in it. There is cheese though....hmmmm.

Ingredients

• 1 head cauliflower
• 1 head broccoli
• 1-2 cup old cheddar cheese, shredded
• 1 medium potato, shredded
• 1 carrot, peeled shredded
• 1 shredded medium onion
• 1/2 cup celery, diced
• 1-2 teaspoon Worcestershire sauce
• 1 teaspoon dill weed
• 1 teaspoon garlic
• 1 tablespoon mustard
• 1 teaspoon salt
• 1 teaspoon pepper

Directions

1. pre cook medium head of cauliflower and.
2. medium bunch of broccoli (cook in cold water to boiling point.
3. turn down to simmer and cook for 10 minutes chop into bite size pieces).
4. prepare a white sauce made from milk and flour in large pot (can use low fat milk).
5. stir in cheese and spices.
6. cook on medium low heat until cheese melts.
7. add vegetables and stir inches.
8. simmer until vegetables are tender.

Serves 6-8