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.