Grilled Portabella Mushrooms with Grilled Vegatables

4 large Portabella Mushrooms
1 med onion  cut up
1 large red pepper cut up
1 med. green pepper cut up
! small zucchini  cut up
1 tbs of garlic powder
 salt and pepper
2 cloves of garlic chopped or sliced
about 1/4 cup of olive oil
about 1 tbs  of balsamic vinegar
about 1/2 cup of mozzarella(for topping)
1 tbs of grated cheese

Drizzle half the oil, 1tbs of the vinegar,garlic powder, salt and pepper over the mushrooms. Let them sit for a little bit , while you get the veggies ready.
Take the cut up veggies and put into a bowl with 1 tbs of the grated cheese and the rest of the ingredients Except the mozzarella.
Heat up your grill either outside, you can do this in the oven at 425 or on top of the stove with a grill pan
If you are using your oven put the mushrooms on a cookie sheet and the veggies on another,
If grilling outside put mushrooms right on grill use a veggie basket for the veggies

The mushrooms should take about 5- 10 minutes turning once When done put on a cookie sheet.
with the cap side down.
Take cooked veggies and top each mushrooms, sprinkle the rest of the grated cheeses  and the mozzarella on
each mushroom. I f you like you can also drizzle a little more olive oil on top of each one .
Put mushrooms under broiler till the cheese is melted.
Serve on a nice multi grain bun if you like and a mixed green salad
You can also make some baked french fries .

Chicken Pot Pie?Vegetarian Pot Pie

Chicken Pot Pie or if you are a Vegetarian skip the chicken

9 inch pie deep dish pie plate
2 pie crust pastries either homemade or refrigerated






2 tbs of butter
1 tea oil
1 onion chopped
1 cup of mushrooms sliced
2 carrots cubed
1 stalk of celery shopped
2 potatoes cubed and boiled till tender  , under cook them
1 package of frozen mixed vegetables  (peas, carrots, string beans and corn)
1 large chicken breast , poached or you can use left over chicken., cubed
about 2 tabs of flour
2 cups of chicken or vege broth
optional: 1/4 cup of Marsala wine  and extra veges if you like
 about 1/2 half cup whole milk
salt and pepper

Prepare one pie crust in plate
heat oil and butter
Saute onions, mushrooms carrots  and celery in oil till tender
Add flour and stir cook for another minute
to the vege mixture add the wine and broth , stir
Add milk if too thick add more broth or milk
Add the rest of the ingredients and cook for about 5 minute     your mixture should be the consistency
of a creamy soup but not  to thick.(make sure there is enough of broth)
Remove mixture to a bowl and cool for about 10 minutes before pouring into the pie shell (do not bake pie shell before adding the mixture)
Pour mixture mixture into pie shell  top with other crust and flute the edges
Make some slits on top crust to let the steam out while cooking
to make the pie look really nice make an egg wash buy mixing one egg with a little water and brushing the top shell.
Sprinkle a little salt and pepper on top.
Bake 350 for about 45 minutes to an hour on a cookie sheet.

Hint: if you are using a glass pie dish you can check the bottom of the pie to see when it is nice and golden.
Another hint: you can also use a cream soup to make the base of the mixture.

Serve with a salad.

                                               Enjoy!!!!