164
Gluten Free Stuffed Portobello Mushrooms
Prep time
Cook time
Total time
Author: Jan Withington
Recipe type: Main
Serves: 4
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
