Friday, September 3, 2010

Guest post: Mushroom crust-tini

Today's post is courtesy of reader Veronique Hart, who has submitted this lovely vegan recipe and saved my ass from blogging about eating frozen peas again. Veronique, I know it can't be easy for you, a vegan, to read my emphatically pro-bacon blog. I support your vegan-ness! I'll try to post more veg/vegan recipes from now on.

Mushroom Marinara Crust-tini (get it? crust-tini? because they're little?)

Active time: <10 minutes
Serves 1-2

1 small whole wheat roll (or whatever is on hand)
1 medium portabella mushroom cap (again, substitute whatever mushroom you have)
¼ cup spaghetti sauce (it’s only Vegan if it isn’t made with cheese/milk/meat)
1-2 fresh spinach leaves per slice

Preheat broiler to normal or medium. Cover a cookie sheet with aluminum foil. Cut the roll, with a bread knife, into ¼ inch thick slices. Broil for 2-3 minutes, until light brown on top. Flip and broil for an additional minute, until just crisp. Thickly slice the mushroom and add to the Crust-tini in a single layer. Broil again for 1 minute. Smother the mushroom with spaghetti sauce and return to oven once more, for 2 minutes or until the sauce is hot. Top with a couple of spinach leaves and enjoy.

No comments:

Post a Comment