Cauliflower and Zucchini Stuffed Mushrooms

serves 4

2c cauliflower florets
2 Tbs olive oil
2 lg zucchini, stemmed, quartered lengthwise, thinly sliced
4 lg portobello mushroom caps, stemmed, gills removed*
seasoning salt to taste
4 Tbs soy "bacon" bits aka Bacos
4 oz crumbled goat cheese
2 Tbs soy mayonnaise(you can use regular, too, I just prefer soy)

*I find the easiest way to remove gills is to use the back of a butter
 knife under a running faucet.

Preheat oven to 425F. Line lg baking sheet with foil.

Place cauliflower in lg saucepan with water to cover, bring to a boil
over high heat. Cook for about 5 minutes, remove from heat, drain.

Heat oil in lg skillet over med heat and saute zucchini 5-7 minutes or
until slices begin to brown. Add cauliflower and saute for 2 minutes.

Spray or brush tops and bottoms of mushrooms with oil and sprinkle
with seasing salt. Place on baking sheet, underside up.

PLace vegetables in mixing bowl, and toss with Bacos, cheese,
mayo. Mound onto mushroom caps (it's always way more than will fit in
the caps, just mound excess on the baking sheet). Bake about ten
minutes, or until cheese begins to brown.