I love cooking with fresh herbs. I’m also cheap. So paying $5 for a half-dead bunch of basil at the supermarket has always irked me right into buying dried herbs and accepting the less flavorsome option.
Until now – Operation Herbs Gone Wild is go. They’ll live and hopefully thrive in my little balcony space and make me happier and food tastier!
Wish us all luck!
I’m not a great cook. If it has more than five ingredients or more than five steps in the recipe I can be pretty confident I’ll make a mess of it!
The issue is, that I love food. Argh, so I spend my life looking for ridiculously easy, tasty recipes that also need to fit my particular/perculiar dietary needs (many intolerances and preferences for high protein foods).
Well, these were a total winner!
Stuffed Portobello Mushrooms
- Preheat oven to 180 degrees.
- Spray 1 large portobello cap lightly with a good quality olive oil.
In a bowl, shred/grate 1 small zucchini and toss with about 1/3 cup crumbled reduced-fat feta.
- Place mixture inside mushroom and bake until mushroom is cooked through, about 15 minutes.
- Approx 230 calories!