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]]>

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 15 minutes total, and used up all the leftovers.

We marinated the mushrooms in a mix of olive oil, balsamic vinegar, salt, and pepper, for about 10 minutes. Then we put them under the broiler for 5 minutes. We toasted the English muffin halves in the broiler for 3 minutes. We spread a little ricotta on each English muffin half, added the spinach, and topped with a mushroom. These open-faced sandwiches were delicious.

On the side we ate some of Lindsay’s dehydrated vegetable chips. We had dried carrot, parsnip, and Daikon radish chips: