Adding portobello mushrooms to a salad is a great way to bulk it up and make it more filling! What's more, these mushrooms are rich in antioxidants and vitamins.
Serves 1
Ingredients
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3 small portobello mushrooms
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30g of camembert
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1/4 capsicum
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1 tbsp pesto
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1 tbsp butter salad
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1 cup baby kale
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1/2 sliced avocado
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1/4 cup sliced cucumber
Method
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Preheat oven to 180c.
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Place mushrooms in an oven proof dish, remove stalks, cut Camembert into three equal slices, cut each tomato into quarters, and dice capsicum.
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Put a slice on camembert into each mushroom, and evenly distribute tomato & capsicum into each mushroom.
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Evenly divide butter on each mushroom, do the same with the pesto, Season with Himalayan salt &, cracked pepper.
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Bake for 10 minutes or, until cheese is melted, and mushrooms have softened
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Toss through salad ingredients, top with mushrooms. & serve in low carb mayo if desired.
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