Today's lunch was a creation that turned out so delicious!
A friend was lovely enough to leave a jar of cranberries she had canned over the winter. I will definitely be trying my hand at this!
Ingedients
Portobello mushroom caps
Goat cheese feta
Whole Canned cranberries
Fresh thyme
Wash and remove stem of portobello
Gently brush out the inside of mushroom
(Dark part)
Place on heated grill
Spoon in some cranberry mixture an sprinkle a bit of feta over top
Add a sprinkle or two of fresh thyme leaves
Grill until heated through ( approx 5-8 minutes) depending on grill heat
Salad
Mixed greens of any kind
Dressing:
A simple creation
1 tbsp gourmet gardens dill paste
1/2 tsp Dijon
Here is the link to make your own pickled cranberries:) it calls for white sugar and I don't generally use this so I will look for another option. If you make it with out the sugar let me know how it goes!
Thanks
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