Meals for Two

Vegetarian - Mushroom

Mushroom Burger

1 very large Portobello mushroom cap
1 veggie burger patty
1 T olive oil
2 T organic spaghetti sauce
1 slice mozzarella cheese
1 T sofrito

Remove stem from mushroom.  Dice stem.  With top of cap down on pan, gently fry cap and stem pieces over medium-low heat in 1 T oil, covered, for 15 minutes, or until liquid is released.  Save liquid to add to mushroom soup.

Heat another skillet to very hot with 1 T oil.  Remove veggie burger from freezer and put in pan.  Cover and reduce heat to medium.  Cook 4 to 6 minutes on each side.  Turn off heat.

Place cooked mushroom on baking pan.  Add burger.  Cover with sauce, then cheese.  Bake in toaster oven on 'bake' setting at 400 degrees just until cheese is melted (about 10 to 20 minutes).  Garnish with sofrito.

Stuffed Mushroom

2 medium Portobello mushroom caps
1/4 C prepared rice
2 T pizza sauce or 2 large slices tomato

Remove stems from mushrooms.  Dice stems.  With tops of caps down on pan, gently fry caps and stem pieces over medium-low heat in 1 T oil, covered, for 15 minutes, or until liquid is released.  Save liquid to add to mushroom soup.

Place cooked mushrooms on baking pan.  Add as much rice as can be held by caps.  Cover with pizza sauce or slice of tomato.  Bake in toaster oven on 'bake' setting at 400 degrees about 10 minutes.