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Categories:Viewed: 42 - Published at: 5 years ago
Ingredients
- 2 tablespoons becel with avocado oil margarine
- 4 large portabella mushrooms, about 4 inches (10 cm)
- 1/3 cup chopped sun-dried tomato packed in oil
- 1 tablespoon finely chopped fresh thyme
- 1/4 cup finely chopped fresh basil
Method
- Preheat oven to 425°F (220°C). Line baking sheet with parchment paper.
- Scoop out gills from the portobello mushrooms and discard. Spread margarine over each mushroom. Mix sundried tomatoes with thyme and sprinkle over top. Place on prepared baking sheet.
- Bake 15 minutes or until tender and browned around the edges.
- Sprinkle with basil before serving.
- Tip: For a plant-based twist on the traditional garlic bread, sprinkle portobello with chopped garlic or garlic powder, then finish with parsley and a squeeze of lemon.
