Monday, August 30, 2010

Cream Cheesy Portabello Mushroom Caps

So so so yummmaayy!! I savoured one of these, & gave the other to my bro. We both love this :) 'Cream cheese' goes really well with mushrooms & tomatoes. It was almost like an open-faced bagel. The spice from the sea salt & pepper balanced with the sweetness of the cream cheese & tomato. And the nutritional yeast? Just for extra cheesiness ;)
Enjoy, foodies!

From my kitchen, to yours <3

Ingredients:
2 portabello mushrooms, stems removed
3-4 tbs Tofutti cream cheese, herbs & chives
1 roma tomato, sliced
2 tbs nutritional yeast
sea salt & pepper, to taste

Directions:
1) Spread half the cream cheese on each portabello mushroom.
2) Divide the roma tomato slices equally between the portabellos. Lay 'em out all pretty-like :)
3) Sprinkle nutritional yeast, sea salt & pepper on top. Serve!

P.S. Alternatively, if you don't want to use Tofutti, you can make your own cream cheese! :D

peace, love, food <3
Char, xo

6 comments:

Jessica said...

I love that cream cheese, it's so tasty!!!
These look good!! I love portabellos!!

Char said...

I loooove mushies :) One of my fave veggies!
I've gotten soooo many people hooked on that cream cheese! I had a bagel for breakkie today :D

marthab said...

eeee i want to eat that! looks like it would travel well for lunch, too....

Char said...

ooooo it would! :D

Leah. said...

Okay these look delicious!

Char said...

you gotta make 'em!

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