By Meagan McGovern
Quick, easy, healthy, vegetarian (vegan, even,) and delicious!
Six portobello mushroom caps
Balsamic Italian dressing
One tub of hummus
one tube of refrigerated polenta, cut into 1/2 inch slices
One jar of your favorite organic tomato sauce (whatever brand you like, the more garlic and spices the better)
Fresh rosemary for skewers
This isn’t cooking — it’s assembly! Clean mushroom caps, removing the gills with a spoon, and pour 1 teaspoon of Italian dressing over each cap.
Broil until the caps soften, and slice each cap in half, forming two half-circles.
Then stack: One mushroom half, then spread hummus on top, then a slice of polenta, then spread on some tomato sauce. Add another cap, more hummus and polenta, more tomato sauce, and one last cap to cover. Skewer the whole thing with a sprig of rosemary to hold it in place (a toothpick would work, too, but won’t look or smell as pretty!)
Pour some tomato sauce into the bottom of a baking dish, put the completed stack in the dish, and repeat three times.
Put the dish will all four stacks in a 350 degree oven until heated through.
This would also be fabulous with mozzarella cheese as one layer, but it adds a lot of calories and fat, and it’s just as good without it!
Serve with a big salad and it’s a full meal.
Katie: This was delicious, and easy! Very yummy and good for you.