Cauliflower and Zucchini-stuffed Mushrooms

Ingredients

 * 2 cups cauliflower florets
 * 2 tbsp vegetable oil
 * 2 large zucchini, stemmed, quartered lengthwise and thinly sliced
 * 4 large portobello mushroom caps (about 5 oz each), stemmed and gills removed
 * seasoning salt to taste
 * 4 tbsp soy “bacon” bits
 * 4 oz crumbled goat cheese
 * 2 tbsp soy mayonnaise

Directions

 * 1) Preheat oven to 425 °F.
 * 2) Line large baking sheet with foil.
 * 3) Place cauliflower florets in large saucepan with water to cover, and bring to a boil over high heat.
 * 4) Cook for about 5 minutes, remove from heat and drain.
 * 5) Heat vegetable oil in large skillet over medium heat, and sauté zucchini for 5 to 7 minutes, or until slices begin to brown.
 * 6) Add cauliflower florets, and sauté for 2 minutes.
 * 7) Spray tops and bottoms of mushroom caps with nonstick cooking spray, and sprinkle with seasoning salt to taste.
 * 8) Place on large baking sheet, underside up.
 * 9) Place vegetables in mixing bowl, and toss with soy “bacon” bits, goat cheese and soy mayonnaise.
 * 10) Mound on mushroom caps, dividing mixture evenly.
 * 11) Bake about 10 minutes, or until cheese begins to brown.
 * 12) Remove from oven, and serve.