Stuffed Mushrooms with Salad

Ingredients

portobello mushrooms with stems removed (one per person)

olive oil

goat cheese

Mushroom Stuffing:

celery

onion

garlic

zucchini

green pepper

butter

bread crumbs

salt and pepper to taste

Salad:

Romain lettuce

green grapes cut in half

sliced almonds

toasted sesame seeds

Procedure

Remove stems from mushrooms. Wash mushrooms and pat them dry. Bake in oven with a sprinkle of olive oil until they are soft. To make the stuffing chop all of the vegetables finely. Saute the vegetables in butter until softened then add bread crumbs and cook the mixture until it is somewhat dry. Prepare the salad by chopping up the Romain lettuce and adding grape halves, and sliced almonds. Add the stuffing to the mushroom tops and top this with some goat cheese. Arrange the salad around the mushroom on a dinner plate and sprinkle the salad with the toasted sesame seeds.