This beautiful vegetarian main course can easily be modified to suit your vegetable preferences. Plus it will satisfy your craving for a nice meal out, while saving calories and money at the same time!
- Olive Oil
- Balsamic Vinegar
- Large Whole Portobello Mushrooms
- Fresh Spinach
- Sun-Dried Tomatoes, Sliced
- Feta or Mozzarella Cheese
- Pesto (Store bought is fine!)
- Pine Nuts
- Any other roasted veggies you like - zucchini, red pepper, squash ... make it your own!
- Spray a baking sheet with sides with cooking spray.
- Slice veggies 1/4-inch thick (leave mushrooms in tact) and place on the cookie sheet. Drizzle the veggies with olive oil, and add a touch of balsamic vinegar to the mushrooms. (You can roast mushrooms in a separate pan if you prefer.)
- Roast in the oven at 400 degrees F for about 15 minutes.
- In the meantime, saute the spinach with a little bit of olive oil and garlic. Remember, spinach shrinks WAY down when cooked, so add enough to the pan so when shrunk still fills the mushroom cap.
- Once the vegetables are roasted, put on a new baking sheet sprayed with cooking spray.
- Fill each mushroom cap with the sauteed spinach, and then layer the rest of the veggies, finishing with the sun-dried tomatoes and then cheese.
- Bake for about 15 minutes, or until the cheese is melted.
- Carefully move vegetable towers to a plate.
- Drizzle with pesto and sprinkle with toasted pine nuts.