BAKED PORTOBELLO WITH TOMATO
2 SERVING// 45 MINUTES
2 LARGE PORTOBELLO MUSHROOM CAPS
1 TABLESPOON BALSAMIC VINEGAR
½ TEASPOON DRIED BASIL
1 MEDIUM TOMATO, SLICED
¼ TEASPOON SALT
¼ TEASPOON GARLIC POWDER
2 WHOLE-WHEAT BUNS (OPTIONAL)
1. Preheat oven to 200 degrees c. line a baking sheet with parchment paper and coat with cooking spray.
2. place mushrooms gills-up on baking sheet and mist with cooking spray. Drizzle each cap with ½ tablespoon balsamic vinegar and bake for 20 minutes.
3. arrange tomato slices on top of mushrooms and sprinkle evenly with basil, salt and garlic powder. Bake for 15 to 20 minutes more, until tomatoes start to wrinkle.
4. serve on a whole-wheat bun, if desired, or as a hearty serving of vegetables.
Per serving : 51 cal, 0g fat, 10 g carb, 0g dietary fiber, 3g protein
+carbs : serve on a whole-wheat bun for 59g total carbohydrate.
