Portabella En Papiouette

Ingredients

Recipe courtesy of Bakery on Main

2 Portabello Mushrooms

1 bottle of Balsamic Vinegar Dressing (Gluten Free)

2 Medium Sized Carrots

2 Stalks Celery

1 White Onion

1 Bakery On Main Cranberry Orange Cashew Gluten Free Granola Snack Pack

Utensils:

Chef Knife

Cutting Board

Baking Tray

Parchment Paper

Directions

Make very tiny slits on the top of the Portabella Mushroom and soak in the Balsamic Vinegar Dressing for at least 4 hours (try to let it sit overnight if possible)

Julienne your carrots, celery and onion

Fold your sheet of Parchment paper in half, draw half a heart to the seam of the fold. Cut it out.

Place your Julienne vegetable in the center of one of the sides of the heart

Place portabella mushroom right side up

Drizzle just a little bit of the dressing on top

Then twist the two ends of parchment paper together to form a seal

Place on baking tray and bake for 20 minutes

This will be enough time to heat through and cook the vegetables and heat up the mushroom.

Remove from oven, serve within the parchment paper or remove contents and serve over a bed of brown rice or greens of your choice (baby spinach, arugala, kale) and add the Cranberry Orange Cashew Granola for a little citrus pop of flavor along with a crunchy texture to balance the dish out! You can also add some slices of an orange or tangerine like we did in the photo below for a refreshing addition to the salad.

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