Grilled Portabello Caprese and Tangy Coleslaw with a Kick

My friends roped me into an 8 week challenge of no sweets and lots of veggies...so I've been finding some fun new recipes and experimenting with them. Here are two that my family and I really enjoyed - and they still tasted great as left overs as well.

Grilled Portabello Mushroom Caprese

4 large cap Portabello mushrooms

2 cups diced tomatoes

1 cup shredded mozzarella cheese

1 crushed clove

1 T. olive oil

Basil to taste (1.5 t. dried, or as much fresh as you like - chopped)

Olive oil for grilling. 

Using paper towel, remove any debris from mushroom, and lightly buff.  

Drizzle olive oil over both sides of mushroom cap and then place over medium grill for 4-6 minutes, then turn and repeat.

Meanwhile, combine tomatoes, cheese, garlic, basil and clove. Add just enough olive oil to lightly moisten ingredients.  Add salt and pepper to taste.

After removing Portabellos from the grill, fill the caps with tomato and mozzarella mixture.  Serve immediately as cheese will begin to melt, and the juices begin to flow.   

Tangy Coleslaw with a kick

4 cups shredded cabbage

1 bunch cilantro - chopped

1 onion - very thinly sliced

3 T. mayonnaise

1 T. olive oil

3 T. fresh key lime juice

3 garlic cloves

1 t. cumin

2-3 t. Frank's hot sauce

crushed red pepper seeds (optional)

pinch of sugar (optional)

pinch of nutmeg

salt and pepper to taste

In a large bowl, combine cabbage, cilantro and onion. 

Using a food processor or blender, combine remaining ingredients, and mix until mostly smooth.  

Pour over cabbage mixture and thoroughly mix. 

 

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