Portobello Mushroom Toast
photo by maryjjohnson34
- Ready In:
- 25mins
- Ingredients:
- 5
- Serves:
-
4
ingredients
- 2 tablespoons becel with avocado oil margarine
- 4 large portabella mushrooms, about 4 inches (10 cm)
- 1⁄3 cup chopped sun-dried tomato packed in oil
- 1 tablespoon finely chopped fresh thyme
- 1⁄4 cup finely chopped fresh basil
directions
- Preheat oven to 425°F (220°C). Line baking sheet with parchment paper.
- Scoop out gills from the portobello mushrooms and discard. Spread margarine over each mushroom. Mix sundried tomatoes with thyme and sprinkle over top. Place on prepared baking sheet.
- Bake 15 minutes or until tender and browned around the edges.
- Sprinkle with basil before serving.
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