Cooking: Broiled portobella w/ curried pilaf

Broiled Portobella with Curried Pilaf and Baked Garnet Sweet Potato

I started out by cleaning a large portobella mushroom then rubbing it with a light, extra virgin olive oil.  I put that in a pie pan with about a 1/4 inch of water in the bottom.  I put this under a low broiler, midway in the oven.  I turned the mushroom every few minutes to cook it evenly and keep it from drying out.

While the mushroom was cooking, I mixed 1/2 cup dry Kashi Pilaf with 1 cup of water and cooked on medium heat in a covered pan.  When all the water was absorbed, I removed it from the burner and added about a teaspoon of olive oil and several shakes of red curry powder and after stirring, I recovered the pan and allowed it to sit back on the warm burner.  Note:  the amount of curry to use depends on the person eating it.  I have days were I use a lot, some days only a little.  Just a preference- but as with all spices remember that
you can always add more, but it's hard to remove spice when you add too much.

I make my baked sweet potatoes in the microwave.  It's quick and easy.  When it's done I cut it open and brush the two halves with a bit of olive oil.

When the mushroom was tender I pulled it out of the broiler and plated it, piling the curried pilaf on top of it.  I really enjoy chopped prunes as a garnish, they complement both the pilaf and the sweet potato very well and they add fiber and a serving of fruit.

In the picture I served a chopped tomato with the mushroom and potato, probably not a combination for everyone but I'm someone that can happily eat fresh tomatoes at every meal so I added it.  A small green salad instead also goes well with the main dish.

So that's something I've found that I really enjoy in my continuing adventures as a new vegetarian.   Enjoy!