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Roasted portobellos stuffed with a bounty of fresh veggies that are folded into a cream cheese base. An easy way to have an elegant meal right at home!
Ingredients
portobello mushroom, cream cheese (pasteurized cultured milk and cream, salt, stabilizers (guar gum and carobbean gum)), red bell peppers, zucchini, yellow onion, parmesan cheese, sundried tomato, butter, basil, garlic
Serving size
1 portobello cap with 3/4 cup filling
Eat within
5 days
Heating instructions
Reheat at 350 in an oven-safe dish for 15-20 minutes until hot throughout.
