Roasted portabella mushroom with goat cheese, brown rice, salad, fruit

003

This mushroom recipe (food assembling, more like) is really easy. Grab a nice-looking portabella mushroom, cut off the stem, and with a teaspoon, scrape out the gills. Bake at 350’F for 15 minutes, add some sliced goat cheese, and bake for 3 more minutes. Done. I quartered it to make it a bit more bento-friendly, but this would make all your Omni friends totally jealy at upcoming summer barbecues to throw this into a bun with some posh lettuce. I have the mushroom on a bed of sprouted grain brown rice. If vegan, some crumbled tofu with some tamari and nutritional yeast would probably work nicely (akin to Monday’s bento: https://veggiebentolove.wordpress.com/2013/04/28/soba-noodles-tofu-edamame-salad/ for the recipe).

Sides are a green leaf lettuce and baby tomato salad – dressing in the cup – with a lemon wedge on the side, and for dessert, a clementine and some sliced strawberries. My morning snack is a Taste of Nature bar. No afternoon snack, because I’m attending some leadership/training/stuff in Vancouver and my snack this afternoon will be a latte on the way to the airport. Don’t worry, I have a Cupcake Friday! scheduled!

Advertisements

4 thoughts on “Roasted portabella mushroom with goat cheese, brown rice, salad, fruit

Tell us veggie bento lovers what you think!

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s