Stacked Vegetable Portobellos

The use of your money and how you give it is one of the best ways of evaluating your relationship with Christ and your spiritual trustworthiness. If you love Christ with all your heart, your giving will reflect that If you love Christ and the work of His Kingdom more than anything else, your giving will show that. If you are truly submitted to the lordship of Christ, if you are willing to obey Him completely in every area of your life, your giving will reveal it. We will do many things before we will give someone else, even Christ, the rights over every dollar we have and ever will have. But if you have done that, it will be expressed in your giving. That’s why it’s said that your checkbook tells more about you than almost anything else.

Donald S. Whitney

CATEGORY	CUISINE	TAG	YIELD
Dairy	Italian	Mushrooms	2	Servings

INGREDIENTS

		12 ounces total
1	T	Minced fresh parsley
1	T	Lemon juice
2	t	Olive oil
1	t	Dried Italian seasoning
1/4	t	Pepper
1/4	c	Dry white wine
1	c	Sliced zucchini, 1/4 inch
1	c	Sliced yellow squash, 1/4
1/2	c	Sliced red onion, 1/4 inch
2		Tomato, 1/4 inch thick
1/4	c	Crumbled goat cheese

INSTRUCTIONS

Remove stems; remove brown gills from the undersides of mushrooms
using a spoon. Combine mushroom caps and next 5 ingredients  (mushrooms
through pepper) in a large zip-top plastic bag; seal.  Marinate 30
minutes; remove mushrooms from bag, reserving marinade.  Preheat oven
to 425 oF. Place mushrooms and wine in a shallow baking  dish. Bake at
425 oF for 10 minutes or until mushrooms are soft.  Place zucchini,
yellow squash, and onions on a baking sheet; brush  with reserved
marinade. Bake at 425 oF for 10 minutes or until  slightly soft. Place
2 mushrooms, gill sides up, on a baking sheet;  divide baked vegeta
bles evenly between each mushroom. Top each with  a tomato slice, 2
tablesp oons cheese, and a mushroom. Bake at 425 oF  for 10 minutes or
until thorou ghly heated.  Yield: 2 servings.  CALORIES 164 (47 % from
fat); FAT 8.6 g (sat 2.9 g, mono 4 g, poly  0.9 g); PROTEIN 7.8 g; CARB
18.4 g; FIBER 4.7 g; CHOL 13 mg; IRON 4.1  mg; SODIUM 17 4    mg;
CALCIUM 136 g.  Recipe by: Cooking Light Magazine, July 1997  Posted to
MC-Recipe Digest by P&S Gruenwald <sitm@ne.infi.net> on Apr  03, 1998

A Message from our Provider:

“Jesus, what happened to your hands?#Little girl”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 128 Calories From Fat: 70 Total Fat: 8g Cholesterol: 0mg Sodium: 53mg Potassium: 220.2mg Carbohydrates: 8.4g Fiber: 1g Sugar: 2g Protein: 1.6g