We had leftover ingredients from a number of meals this past week: spinach from our roasted squash and black bean salad, one solitary English muffin from quinoa black bean burgers (we plan to post them next time we make them), and ricotta cheese and portobello mushrooms from the pizza we made on Saturday. We bought three big mushrooms, and it turned out we only needed one for the pizza.
This creative meal took about . . . → Read More: Waste Not Want Not: Open-faced Portobello Mushroom Burgers