Ingredient list:
6 small portobello mushrooms, stems removed, chopped and set aside
1 tbsp olive oil
1 bunch green onions sliced thinly
2 jalapeño’s chopped (de-veined and seeded)
1 clove garlic minced
1/4 c whole wheat panko
1 tbs cream cheese
1/4 c shredded cheddar cheese
Sea salt
Method:
Pre heat oven to 350
Line a baking sheet and grease
Sauté mushrooms, onions and oil in a large skillet
Season with salt
Stir in cream cheese, panko, jalapeño and cheddar cheese
Place mushroom tops on baking sheet, spray with oil and sprinkle with salt
Bake for 5 minutes, remove, fill with cream cheese mixture and place back in oven for 25 minutes or until browning
Enjoy!
Kacey Tess 