Portobello Mushroom Stuffed With Pesto
Ingredients
2 large Portobello mushrooms
4 Tablespoons of Tamari
2 Tablespoons of olive oil
Sliced tomato
Pesto
Directions
Cut clean mushrooms in half
Marinate in olive oil and tamari
Fill mushroom cap with pesto and place on plate
Add a thin slice of tomato and pour some of oil and tamari over
Place in a dehydrator and dehydrate at 110 for about 1-2 hours
When done sprinkle with lemon and enjoy!
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