𝐁𝐚𝐤𝐞𝐝 𝐒𝐭𝐮𝐟𝐟𝐞𝐝 𝐏𝐨𝐫𝐭𝐨𝐛𝐞𝐥𝐥𝐨 𝐌𝐮𝐬𝐡𝐫𝐨𝐨𝐦𝐬

Do you think I eat salads all day long? NOPE!!!

I have a dietician that creates menus for my Macro group. This one is cleanse-approved, even though we eat it regularly, but store it away because next month a cleanse with 30-day reverse engineering our diet is gonna down !!! We are starting 2025 feeling refreshed, lighter and leaner. Basically we will be in fighting form :)

𝐁𝐚𝐤𝐞𝐝 𝐒𝐭𝐮𝐟𝐟𝐞𝐝 𝐏𝐨𝐫𝐭𝐨𝐛𝐞𝐥𝐥𝐨 𝐌𝐮𝐬𝐡𝐫𝐨𝐨𝐦𝐬

Ingredients:

1 tbsp. of olive oil

1 clove of garlic, minced

2 large portobello mushrooms, cleaned and rinsed, salt and pepper to taste

5 Fresh basil leaves

1 large tomato, grilled or toasted and diced

1 yellow pepper, grilled or toasted and diced

Salt and pepper to taste

Opt: parsley and chives to garnish and balsamic glaze to top

Directions:

Combine oil and garlic in a small bowl and drizzle over mushrooms. Place mushroom caps side down on an oiled baking sheet. Season with salt and pepper and then arrange tomato, basil and pepper mixture in a circle on top of mushrooms. Bake at 450 until done. About 8–10 minutes. Garnish with parsley, chives and balsamic glaze if desired.

Serve this with chicken, grilled shrimp or fish, or a steak. It would bee good with grilled tempeh or tofu too!

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