WHIPPED COTTAGE CHEESE BOWL

DIRECTIONS

1. In a food processor combine cottage cheese, basil leaves and spinach. S&P to taste. Process until smooth and place in to the fridge to chill.
   
2. Prep the veggies by slicing the portobello about 1/4in thick, halving grape tomatoes and trimming the ends of broccolini. Over medium high heat a splash of olive oil in a large pan or a cast iron. Add sliced mushrooms one at the time. S&P to taste. Sear without touching, until slightly brown, about 2-3 min. Flip the mushrooms and add 1/2 tbsp of butter to the pan. Sauté until softened and golden, about 2 more minutes. Push the mushrooms to the sides and add remaining butter to the pan. When butter is melted and starts to bubble, add broccolini. Char until it starts to brown about 5 min, flipping the florets halfway. Remove from heat and set aside.
   
3. Place about 1/2 cup of whipped cottage cheese into a bowl or on a plate. Using a spoon, spread the mixture in circular motions. Add charred broccolini, mushrooms and tomatoes. Drizzle with balsamic and enjoy!