Saturday, August 4, 2012

Stuffed Mushrooms

1 and 1/2 pounds of ham julienned
1/2 packet of Ideal Protein Salt and Vinegar Ridges crushed
4 large portobello caps

... 3 cups of portabella mushrooms chopped
1 cup of cucumber chopped
2 cup of mixed greens
1 tablespoon of green onions chopped
2 cloves of garlic minced
2 tablespoons of Walden Farms Balsamic Vinaigrette Dressing
1 teaspoon of olive oil
sea salt to taste, pepper to taste

Marinate the 4 large mushroom caps with olive oil and garlic

Chop the remaining mushrooms. Slowly cook the green onions in olive oil marinade (from the mushrooms). Add chopped mushrooms to a pan and cook until all the water is evaporated. Add the chopped garlic and cook for one minute. Add dressing and ham, mix well.

Place the mushroom heads on a greased cookie sheet and stuff with mixture. Top with the crushed ridges. Bake in a 375-degree oven for 5 to 10 minutes or until lightly browned. Serve on top of the mixed greens with cucumber.

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