We had some leftover meat sauce from our spaghetti the other day and some portabella mushrooms, so I put it all together. I just scooped the meat sauce into the mushrooms and topped with cheese - my daughter chose American and I had provel cheese. Baked at 400° in the toaster oven for about 12 minutes. We called them Italian Mushrooms.
Samuel is dairy-free and is allergic to mushrooms, so he just had his in a bowl like chili and was totally happy.
We also had fried "apples" that always have made and zucchini muffins. Since Samuel didn't have the mushroom, he also had guacamole.
Super-fast delicious lunch ready in under 20 minutes. About 8 net carbs.
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