4 large portobello mushrooms
3 carrots , peeled and grated
1/2 cup frozen peas, thawed
4 tbs. soy yogurt
2 tsp. olive oil
1 tbs. packaged salad dressing seasonings

1. Place the mushrooms upside down on a bed of lettuce or mixed salad greens.

2. Thaw the peas by pouring hot or boiling water over them for a few minutes.

3. Drain the peas, and allow to cool.

4. Grate the carrots and mix with the peas.

5. In a small bowl combine the soy yogurt, the olive oil and 2 tablespoons of your favorite salad dressing herbs.

6. Pour the dressing over the peas and carrots and mix well.

7. Fill the mushrooms with the salad and place 3 olives on top as garnish.