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Ingredients
4 portobello mushrooms, gills and stems removed
McCormick garlic salt powder - gluten free
shredded Mexican mix cheese
parmesan cheese
mixed greens or spinach
olive oil
2 medium tomatoes, diced
1 jalapeno pepper, minced
¼ cup fresh cilantro, chopped
¼ red onion, diced
lime
salt and pepper
Instructions
- Preheat oven to 375 degrees F.
- In a medium bowl, combine tomatoes, cilantro jalapeno, red onion and lightly season with salt and pepper. Squeeze some lime juice and mix nicely.
- Drizzle some olive oil on the mushrooms. Season with garlic salt then stuff with spinach, shredded cheese. tomato mixture and parmesan cheese.
- Bake for 30 minutes or until done. Serve
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