Portobello Toasts

Name: Portobello Toasts
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

5 ingredients

5 steps

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.
5

Tip: 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.