Stuffed Portobello Mushroom Salad
4 large portobello mushrooms
3 carrots, peeled and grated
100 grams frozen peas, thawed
4 tbs. soy yogurt
2 tsp. olive oil
1 tbs. packaged salad dressing seasonings
Directions:
Place the mushrooms upside down on a bed of lettuce or mixed salad greens.
Thaw the peas by pouring hot or boiling water over them for a few minutes.
Drain the peas, and allow to cool.
Grate the carrots and mix with the peas.
In a small bowl combine the soy yogurt, the olive oil and 2 tablespoons of your favorite salad dressing herbs.
Pour the dressing over the peas and carrots and mix well.
Fill the mushrooms with the salad and place 3 olives on top as garnish.