Portobello Toasts

READY IN: 25mins

INGREDIENTS

  • 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

    • 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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