Follow these steps for perfect results
cauliflower florets
vegetable oil
zucchini
stemmed, quartered lengthwise and thinly sliced
portobello mushroom caps
stemmed and gills removed
seasoning salt
to taste
soy bacon bits
goat cheese
crumbled
soy mayonnaise
Preheat oven to 425F.
Line a large baking sheet with foil.
Place cauliflower florets in a large saucepan and cover with water.
Bring to a boil over high heat.
Cook for about 5 minutes, then drain.
Heat vegetable oil in a large skillet over medium heat.
Saute zucchini for 5 to 7 minutes, until slices begin to brown.
Add cauliflower florets and saute for 2 minutes.
Spray tops and bottoms of mushroom caps with nonstick cooking spray, and sprinkle with seasoning salt.
Place mushroom caps on the baking sheet, underside up.
In a mixing bowl, toss the sauteed vegetables with soy bacon bits, goat cheese, and soy mayonnaise.
Mound the vegetable mixture onto the mushroom caps, dividing evenly.
Bake for about 10 minutes, or until the cheese begins to brown.
Remove from oven, and serve immediately.
Expert advice for the best results
Add a sprinkle of fresh herbs before serving.
For a spicier dish, add a pinch of red pepper flakes to the vegetable mixture.
Use a high-quality balsamic glaze drizzle for extra flavor.
Everything you need to know before you start
15 minutes
Vegetable mixture can be made a day ahead.
Serve on a bed of greens or with a side salad.
Serve as a main course or side dish.
Pairs well with a simple green salad.
Serve with a side of roasted vegetables.
Light and crisp to complement the dish.
The bitterness cuts through the richness.
Discover the story behind this recipe
Vegetarian cuisine with Italian influences
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