I have no photo yet for Meatless Monday - I'm making my own stuffed portabella mushroom cap after yoga tonight, tho' so I'll post a photo (if I don't inhale it, first). (I'm planning on sauteeing red bell pepper, olive oil, leeks and Italian seasoning, stuffing the cap, and then tossing feta on top to broil...hope it turns out as well as I think it will!)
In the meantime - because I'm going straight from work to pick up my 92 year old friend to go to yoga class together - I made sure to have a snack that will keep me going till after class tonight: Kefir. I'm not in anyway affiliated with that site, but I love their low-fat version - in strawberry, tonight. I once picked up a 1 cup bottle of it at the co-op and have saved the bottle, dutifully refilling it from my much larger one for ease in carrying to work (I know, I should reuse a small glass jar and recycle the plastic, and I will, promise, as soon as I empty one!). A cup is only 3 points and with the extra calcium, my bones are really benefitting, too.
edited to add photo and comments!
Here it is...my own version of the quickie portabellas I've been picking up at the grocery store for "fast food"
It turned out well, but yes, it does take longer to fix - I did everything I said above, except that I used orange peppers (2 slices, chopped) about 1 tablespoon of chopped leeks (from the CSA share last fall that I froze), a large garlic clove, chopped (also from the CSA last fall), and oregano, basil, salt and pepper to taste. Then about 2 tablespoons of feta - and I broiled it for probably 8 minutes in my toaster oven.
That's summer squash from the Farmer's market, and a serving (I slice those slices thinly to go farther!) of artisan olive bread with olive dipping oil (Mrs. Dash Garlic and Herb seasoning flavors it). Dessert was fruit, but I ate a peach out of hand (I know it's not local, but oh it was good) with a few blueberries...and didn't get a photo of that.
A great Meatless Monday!