March 27, 2006



I cut the stem out of a portabello mushroom, chopped it and then sauteed it lightly with a diced tomato. After seasoning with some garlic, salt, and pepper, I put it back in the mushroom cap and topped it with 1 oz. of grated gouda cheese (Pleasant Valley Gouda, purchased at Edaleen's Dairy in Lynden WA on the way home from BC last week). I baked it for 15 minutes at 350 and then ran it under the broiler for a few.

4 points (almost all from the cheese), 1 dairy serving, and 2 veggie servings.