It’s no secret that I can be heavy handed on the dessert and treat front. This does not mean that I live on desserts and treats.

What this usually means is – I either forget to take pictures of our meals or we are too hungry and impatient to set up the whole light box situation to photograph the meals. The struggle is real.

Whenever I make something that my husband really enjoys I try to photograph it. This recipe is one of those cases.

I, myself, am not a fan of mushrooms. I don’t hate them but I don’t enjoy them. This is an unfortunate thing for my husband as he loves them. I being the gate-keeper of the kitchen means we rarely have them.

This week in an odd twist of events he ended up going to the grocery store alone and ended up coming out with beautiful large, fresh, organic portobello mushrooms.

I had a responsibility to make this meal good for him. So, I looked in the refrigerator for inspiration and found I had all the ingredients for a delicious Mediterranean style stuffed portobello recipe.

To make this a real treat for him I topped it with Daiya Vegan Mozzarella cheese that melted perfectly and provided a wonderful contrast to the balsamic vinegar.

If you do know that you have a sweeter tooth adding a little sweetness to the salad would be recommended before adding it to your mushrooms.

This recipe is surprisingly filling, fresh and delicious.

This recipe is vegan, gluten free, low carb, dairy free, high fiber, all veggie, super filling and perfect for the summer grilling months.
 

 
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Amy Layne is the Co-Owner of DAMY Health Online and Coach Specializing in Holistic Nutrition, Fitness, Self-Love, Inspiration and Living Your Best Life. She is the creator of the world famous DAMY Method and Bikini Body Programs. To see Amy’s Before and After Photos and DAMY Member Success Stories Click Here. For Amy’s complete story go here!

Connect with Amy on Twitter @damyhealth and on Facebook.