Adapted from the Forks Over Knives Companion Book.

Serves 1

1 portobello mushroom cap
1/3 cup brown rice, cooked 
1 cup chopped fresh tomato (about 1.5 Roma tomatoes)
Salsa to taste
Prepared horseradish to taste

Clean the portobello well and remove the stem. Mix some cooked rice with salsa and fresh chopped tomato. Scoop the mixture into the portobello cap and place it in a rice cooker or a steamer basket over a pot of boiling water. Steam until the portobello is soft. Add a little horseradish on top for extra kick.

Alternatively, you can bake the stuffed portobello. Preheat the oven to 350 F and cook on a baking sheet until soft, about 10 minutes.

To prepare horseradish yourself:

Wash and peel the root as you would a potato and dice it into small cubes. Place the cubes in the blender jar. Process not more that half a container load at a time. Add a small amount of cold water and crushed ice. Start with enough cold water to completely cover the blades of the blender. Add several crushed ice cubes. Put the cover on the blender before turning the blender on. If necessary, add more water or crushed ice to complete the grinding. When the mixture reaches the desired consistency, add white vinegar. Use 2 to 3 tablespoons of white vinegar and 1/2 teaspoon of salt for each cup of grated horseradish.

The time at which you add the vinegar is important. Vinegar stops the enzymatic action in the ground product and stabilizes the degree of hotness. If you prefer horseradish that is not too hot, add the vinegar immediately. If you like it as hot as can be, wait three minutes before adding the vinegar.