READY IN: 25mins
2tablespoons becel with avocado oil margarine
4largeportabella mushrooms, about 4 inches(10 cm)
1⁄3 cup chopped sun-dried tomato packed in oil
1tablespoon finely chopped fresh thyme
1⁄4 cup finely chopped fresh basil
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.
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.
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