Stuffed Portobello Mushroom Salad

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Ingredients:

• 4 large portobello mushrooms
• 3 carrots , peeled and grated
• 100 grams frozen peas, thawed
• 4 tbs. soy yogurt
• 2 tsp. olive oil
• 1 tbs. packaged salad dressing seasonings

Directions:

• Place the mushrooms upside down on a bed of lettuce or mixed salad greens.
• Thaw the peas by pouring hot or boiling water over them for a few minutes.
• Drain the peas, and allow to cool.
• Grate the carrots and mix with the peas.
• In a small bowl combine the soy yogurt, the olive oil and 2 tablespoons of your favorite salad dressing herbs.
• Pour the dressing over the peas and carrots and mix well.
• Fill the mushrooms with the salad and place 3 olives on top as garnish.

This entry was posted on Tuesday, December 19th, 2006 at 12:41 pm and is filed under Carrot, Mushrooms, Pea, Salads. You can follow any responses to this entry through the RSS 2.0 feed.

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