This was so easy and so good. Basically, I just chopped the stem and scooped out the inside of the portabella mushroom and tossed it in a casserole dish with lots of red bell peppers and whatever I had in the fridge and made this casserole from before and baked it 10 mins to firm it up a little. After 10 minutes, I scooped some into raw portabella mushrooms brushed with olive oil and baked 20-30 mins or so until the casserole was done and the mushroom was baked through. Serve with a tomato and onion salad, drizzle of balsamic vinegar and fresh herbs and green onions.
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