|Photo from The Curvy Carrot|
4 large portobello mushrooms, cleaned and with the stems cut off
2 tbsp olive oil
1 tbsp balsamic vinegar
1/4 tsp salt
1/8 tsp pepper
sliced swiss or other cheese, tomatoes, onions, or other toppings for serving
1. Mix the olive oil, balsamic vinegar, salt, and pepper together. Brush the tops and bottoms of the mushrooms with the olive oil mixture and set on a plate, gills up, so that they can marinate for 10 minutes.
2. Place mushrooms on the grill, gills up, and cook for about 4 minutes before flipping. Cook for another 4 minutes and place cheese on tops during that last few minutes so that cheese melts. Serve with other toppings and...
On the side, my mom made an Artichoke Pasta Salad recipe from The South Park Elementary School Cookbook. This is a cookbook from when I was in elementary school where a bunch of families submitted favorite recipes. It's a great idea for schools to do to celebrate where everyone comes from. This pasta salad is fantastic and quickly becoming one of my favorite summer meals. It's quick, simple, and cold!
Artichoke Pasta Salad
1 box whole wheat Rotini
3/4 cup olive oil
1 can artichoke hearts
1 egg yolk
2 tbsp white wine vinegar
1 tbsp dijon mustard
2 tbsp dried basil
1/2 cup shredded parmesan cheese
2 tbsp lemon juice
1/4 cup fresh parsley, chopped
4 scallions, chopped
1. Cook pasta according to directions, drain and set aside.
2. Make dressing: mix olive oil, egg yolk, mustard, basil and lemon juice.
3. Combine pasta, parsley, scallions, artichoke hearts, and Parmesan cheese. Toss with the dressing. Add more parmesan if you want.