For our midday meal we had a sweet potato greens, mushrooms and goat cheese quesadilla made with brown rice tortillas. We also had aubergine stuffed mushrooms topped with tomatoes and water buffalo cheese.
Thick slices of eggplant were rubbed and coated with Italian spices and salt and roasted without oil in the Cuisinart Oven Central®.
The gills were removed from portobello mushrooms and mixed with the chopped roasted eggplant. This mixture was seasoned with fresh basil, onion powder, garlic powder, and salt and stuffed into the hollowed out mushroom caps.
Sliced tomatoes were then added and topped with shredded water buffalo cheese. The mushrooms were baked in the Oven Central at 400ºF until done.