Stage 4: Solid Food
February 16, 2016
A bite-sized dish that pairs well with fish or as a healthy alternative snacks. Best of all, it is easy and quick to make!
12 baby Portobello, stem and dirt removed
2 oz. sun-dried tomatoes, chopped
2 oz. pitted olives, chopped
2 oz. fat reduced mozzarella cheese, shredded
1 small clove of garlic, minced
fresh basil leaves, chopped (optional)
salt and pepper to taste
1In a bowl, combine the sun-dried tomatoes, olives, salt, pepper, basil, garlic and mozzarella. Mix well.
2Place cleaned baby Portobello on the baking sheet.
3Add about 1 teaspoon of tomato-olive mixture on top of each mushroom.
4Place the baking sheet on the upper rack of the oven and set an oven to HIGH broil setting for 2-5 minutes or until the cheese melts and lightly brown on top.
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