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


  • 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.