Sorry for getting this post up late. I completely forgot about doing it!!

John grilled the mushrooms after marinating them with a little olive oil and bourbon balsamic vinegar. We served them on light bread toast with a thin smear of light mayo. The toast was more than a little dry. I guess we will go back to eating higher calorie regular bread and have one slice instead of two. I garnished my faux burger with pan roasted onion and basil. For the broccoli salad I substituted Splenda for sugar and water plus xanthan gum for most of the olive oil that is supposed to be in this salad. Obviously without the sugar and most of the oil the texture and taste was a little off but it was still edible.

Grilled Portobello mushroom and broccoli salad