Monday, August 30, 2010
Cream Cheesy Portabello Mushroom Caps
From my kitchen, to yours <3
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
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