This is a great idea for a meatless day, specially for those of us who are following Lenten Season.
Although, Pope Francis have asked us tu reconsider the heart of this activity. On his Lenten message he wrote: “whenever our interior life becomes caught up in its own interests and concerns, there is no longer room for others, no place for the poor. God’s voice is no longer heard, the quiet joy of his love is no longer felt, and the desire to do good fades.” He continues that, “We end up being incapable of feeling compassion at the outcry of the poor, weeping for other people’s pain, and feeling a need to help them, as though all this were someone else’s responsibility and not our own.”
I would like to interpret this as noticing the people around me, not just the poor, take the time to listen, to help and show my compassion, my support, feel their pain, be there for them and let them know that I am there.
Still I also will have meatless fridays.
Makes 2 Portobello
2 Portobello mushrooms
1 Tablespoon Olive Oil
1 Teaspoon Balsamic Vinegar
2 Twigs fresh Thyme
Salt and Pepper
- In a little bowl mix the olive oil, balsamic vinegar and thyme leaves. Set aside
- Clean the gills from the mushrooms
- Brush the mushrooms with the olive mixture
- Season with salt and pepper
- Heat a skillet and cook the mushroom on medium low for 4-5 minutes on each side. Starting with the smooth side down
- Serve over a green salad, or rice, or in a bun