Monday, January 16, 2017
Super easy lunch for this productive Monday off from work. The original recipe was vegan, but I couldn't pass up a handful of cheese. It was totally worth it.
What you need:
2 portobello mushroom caps
veggies of your choice, I used red, yellow and green bell peppers and jalapeños
basil, crushed red paper, garlic salt
What you do:
1. Preheat the oven to 400 degrees. Brush the olive oil onto the top and bottom of the portobellos.
2. Place the mushrooms cap-side down on a baking sheet and season with herbs. Bake for 5 minutes.
3. Remove the caps and top with sauce, toppings and cheese.
4. Bake an additional 15 to 20 minutes, until the mushrooms are your desired consistency.