Source:
99% Fat-Free, Healthy Cooking
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6 ounces (about four 4-inch-diameter) portobello mushrooms, stemmed
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1 ounce snow peas
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1 shallot
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2 baby carrots, cut
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salt
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freshly ground black pepper
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1/4 cup blue cheese dressing
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Preheat the broiler. Line a broiler tray with aluminum foil.
Trim and clean the mushrooms. Place in a single layer on a microwave-safe plate, cover loosely with plastic wrap, and microwave at full power until they're soft and just beginning to steam, about 1 minute. Place them stem side up on the prepared broiler tray.
Trim and halve the snow peas (about 1/4 cup). Peel and halve the shallot. Combine the snow peas, shallot, and carrots in a food processor. Pulse about 15 times to finely chop. Transfer to a microwave-save bowl, cover loosely with plastic wrap, and microwave at full power until steaming, about 1 minute.
Mound 1 tablespoon of the chopped vegetables in the center of each mushroom. Salt and pepper to taste. Pour 1 tablespoon of the blue cheese dressing over each.
Broil for about 1 minute, until bubbly and lightly browned.
Note: See our recipe for Blue Cheese Dressing.
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