Monday, February 20, 2012

Leek, Tofu, and Almond Stuffed Portobellos + Wheatberry Salad

Mmmm Mmmushrooms. This is one of my favorite stuffed mushroom recipes. These mushrooms come from Moosewood Cooking for Health. They are filled with a mixture of sautéed leeks, slivered almonds, grated tofu, and a little thyme and tamari for seasoning. Pretty simple really, but yummy and satisfying. 
I served this with a quick wheatberry salad I threw together. I cooked up some wheatberries the day before to save time. Then to the cold grain I added dried cranberries, walnuts, baby spinach, and diced red onion. To dress, I used 1 tablespoon olive oil, the juice of a small lemon, and salt and pepper. And it was great. I just love love the chewiness of wheatberries!

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