Here's the recipe for the grilled mushrooms.
3 or 4 portobella mushrooms
1/4 cup olive oil
3 tablespoons dried minced onion
3 tablespoons mince garlic
4 tablespoons balsamic vinegar
Clean mushrooms with damp paper towel and remove stems. I also removed the gills. Place caps on a plate with the gill side up.
In a small bowl, combine the oil, onion, garlic, and vinegar. Pour mixture evenly over the mushroom caps and let stand for 1 hour in the refrigerator.
Grill over hot grill for about 10 minutes on each side.
I had to post this picture of these gigantic bell peppers that we got at the farmers market Saturday morning. I couldn't believe my eyes when I saw them...they are huge! Sadly we haven't used them yet, but they will get cooked tonight...I can assure you that. :o)
Okay...here comes the best part of this post....it's this chocolate skillet cake that I made last night. I got this recipe from veggienumnums. I was intrigued when I came across it. It looked so easy, and sounded so good. I was having a chocolate craving all day yesterday and I knew this would be the cure. I was right too....chocolate craving was cured! This was the easiest cake I have ever made, and I have to say...one of the best tasting.
I made the white icing that Michele made, but I made mine with rice milk, because I didn't have any almond milk on hand. I also sprinkled coconut on top...just for my lovely husband! He loves coconut, and he loved this cake! :o)
I'm leaving you with this picture of the great tasting cake. Jump on over to Michele's at veggienumnums and get the recipe...you will NOT be sorry!