Cauliflower and Zucchini-stuffed Mushrooms

== Ingredients ==
* 2 cups cauliflower florets
* 2 tbsp vegetable oil
* 2 large zucchini, stemmed, quartered lengthwise and thinly sliced
* 4 large portobello mushroom caps (about 5 oz each), stemmed and gills removed
* seasoning salt to taste
* 4 tbsp soy “bacon” bits
* 4 oz crumbled goat cheese
* 2 tbsp soy mayonnaise
== Directions ==
# Preheat oven to 425 °F.
# Line large baking sheet with foil.
# Place cauliflower florets in large saucepan with water to cover, and bring to a boil over high heat.
# Cook for about 5 minutes, remove from heat and drain.
# Heat vegetable oil in large skillet over medium heat, and sauté zucchini for 5 to 7 minutes, or until slices begin to brown.
# Add cauliflower florets, and sauté for 2 minutes.
# Spray tops and bottoms of mushroom caps with nonstick cooking spray, and sprinkle with seasoning salt to taste.
# Place on large baking sheet, underside up.
# Place vegetables in mixing bowl, and toss with soy “bacon” bits, goat cheese and soy mayonnaise.
# Mound on mushroom caps, dividing mixture evenly.
# Bake about 10 minutes, or until cheese begins to brown.
# Remove from oven, and serve.
Category:Vegetarian Recipes
Category:Portobello mushroom Recipes
Category:Soy mayonnaise Recipes
Category:Cauliflower Recipes
Category:Zucchini Recipes
Category:Goat cheese Recipes
Category:Meat substitute Recipes