Dinner time can get a little stale. Sometimes you fall into a rut and find yourself cooking the same meals over and over again. I keep an eye out on FB and twitter for recipes that are new to me. If I have something specific in mind, I’ve scoured Pinterest as well. It’s not always easy to find simple, delicious, yet healthy side dishes. Vegetable dishes can be especially hard. You need to roast or grill to keep the benefits. If you add in sauces, they can turn to not so healthy in a flash.
Salads are always a great side, as long as you go light on the dressing. Caprese salad is a favourite of my husbands. This salad is a delicious way to use fresh tomatoes. It’s crisp and fresh.
Last week, as I was browsing Facebook, I saw a recipe for caprese stuffed portabella mushrooms. Why did I not think of this myself? It’s a great idea! Portabella mushrooms are low fat, meaty and filling. This dish creates a delightful caprese salad, while reducing the heaviness of all that yummy mozzarella cheese. The only problem I had with the dish, was this recipe added extra fat where it wasn’t necessary. So, I tweaked it, removed the added fat and produced this scrumptious recipe.
To complete the meal, I added cauliflower mash to which I believe I’ve become addicted, and oven baked salsa chicken. A great way to change up the chicken dish. It only requires two ingredients, salsa and shredded cheddar cheese. Top the chicken with salsa, add shredded cheddar and you have something incredible! This meal is very low carb, and nobody will walk away hungry.
Caprese Stuffed Portabella Mushrooms
- 2 large portabella mushrooms
- ½ teaspoon garlic salt
- ½ teaspoon dried basil
- 1 chopped roma tomato
- 2 oz chopped fresh mozzerella cheese
- Clear gills from portabella mushrooms
- Place on non stick cookie sheet that's been sprayed with Pam
- Sprinkle ¼ teaspoon of garlic into each mushroom
- add chopped tomatoes
- top tomatoes with basil
- add chopped mozzerella cheese
- cook at 400 for 20 minutes