Portobello Mushroom Toast

For a plant-based twist on the traditional garlic bread, sprinkle portobello with chopped garlic or garlic powder, then finish with parsley and a squeeze of lemon.

• Ready In: 25 mins
• 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

1. Preheat oven to 425°F (220°C). Line baking sheet with parchment paper.
2. 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.
3. Bake 15 minutes or until tender and browned around the edges.
4. Sprinkle with basil before serving.