If you want to eat vegetarian and low carb, you need to make friends with portobello mushrooms. They are really nice and thick and satisfying. They satisfy my craving for something substantial when I’m feeling a bit deprived. They seem a bit decadent, too. Here’s one of my favorite ways to enjoy them.

2 Portobello mushroom caps
6 T. balsamic vinegar
6 T. olive oil
1/2 t. salt
1/2 t. pepper
1/4 c. blue cheese
4 slices veggie bacon, cooked and crumbled
1 cup chopped fresh spinach
1 small tomato chopped

Clean the mushrooms and scrape out the gills. Marinate the mushrooms in the vinegar and oil with salt and pepper for 1 hour to overnight. I find the easiest way to do this is to put the vinegar and oil and spices in a gallon ziplock bag. Add the mushrooms. Seal, shake and refrigerate.

After marinating fill the hollowed out mushrooms with chopped spinach and tomatoes. Top with blue cheese and crumbled bacon. Cook at 350 for 30 minutes. Cheese should be melted and slightly browned.