Meatless Mondays don’t stand a chance!

By trying to work more meatless meals into my diet I’ve started using more mushrooms in my diet so that I can still fulfill that savory craving…🍄 but avoid those sine of the cholesterol with always eating red meat.

I love how garden fresh this tastes!

Recipe

Ingredients

• two large portabello mushrooms (stems and gills removed)
• 1/3 cup herbed goat cheese
• two tablespoons pesto
• 1/3 cup arugula
  -6to 8 cherry tomatoes halved
  -salt and pepper (will be to taste)

Instructions

• preheat grill on medium, place mushroom cap down and cook for 3 to 5 minutes (or until mostly dehydrated)
• flip over, add salt and pepper to tasted and fill evenly each cap with goat cheese, cook for another 2 to 3 minutes or until goat cheese is cooked through.
• Remove from grill and drizzle with pesto. Top with arugula and tomatoes. Sprinkle with salt and pepper once more.
• serve right away

Save and Enjoy!

Let me know if you use this by tagging me in instagram @food_figured