- 2 Portobello mushroom caps
- 3/4 cup fresh tomato, diced
- 1/4 small white onion, chopped
- 1 garlic cloves, minced
- tbsp grated Parmesan cheese (optional)
- 1 tbsp torn fresh basil leaves
- Finishing sea salt
- Fresh basil leaves
Scrape out excess gills from mushroom caps and set aside. Mix remaining ingredients together (reserve some cheese for sprinkling after they come out of the oven). Scoop tomato mixture onto mushroom caps and bake at 400 degrees Celsius for 15 minutes. Sprinkle with Parmesan and sea salt and Enjoy!
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