What I'm Making for Dinner- 3.10.08

Stuffed Portobella Mushrooms, Hearty Vegetable Barley Soup, Spinach Salad

Since I only have two portobella caps, the remainders of
these vegetables will go into the soup and the salad. The
recipes for the mushrooms and soup are below. As for
the salad, hey, it's a salad- throw some dressing on it.

Sausage-Stuffed Portobella Mushrooms
2 portobella mushrooms
1 tbsp olive oil
1 tsp garlic
1/4 onion, chopped
1/4 red pepper, chopped
1/4 zucchini, chopped
1/4 cup shredded carrots
1/4 cup frozen peas
1/4 cup dry sausage, chopped
1/2 can tomato paste
1 egg
1 tbsp balsamic vinegar
Salt, pepper, Italian seasoning (if desired)

Preheat oven to 350 degrees.
Chop up all vegetables. Whirl sausage in a food
processor if possible, or chop very fine. Mix
everything together in a bowl. Rub some oil on
the portobella mushroom caps and stuff them
with the mixture. Bake for 20 minutes. Eat.

Hearty Vegetable Barley Soup
1 tbsp oil
1 tsp garlic
the rest of the onion, pepper, zucchini and carrot
1/4 cup hulled barley
6 cups chicken stock
Seasoning to taste

Heat oil and sautee garlic over medium heat until
lightly browned. Sautee onion until brown, then
add other vegetables and cook for 2 minutes. Add
barley and mix in, then add chicken stock. Bring
to a boil, then simmer for 30 minutes, or until the
barley is fully cooked. Season with salt, pepper,
lemon juice or whatever herbs you prefer.