I don’t eat meat on Tuesdays, and while it’s usually not a problem to come up with dinner ideas sometimes I really feel stuck.
This Tuesday, I had gorgeous portobello mushroom caps from the store. I decided to fill them with diced onions, tomatoes, and a bread crumb mixture, and to too them with a slice of Pepper Jack cheese for a stuffed mushroom entree.
Paired with a side of pesto penne, it made a hearty meal.
MTT actually said he liked these stuffed mushrooms better than the small, appetizer style ones I had made the other day. Which is funny because I liked the smaller ones better…but these big ones were waaaaay easier to make, and healthier. So, win-win!