Portabella Florentines


4 ea portobello mushroom

2 tbl balsamic vinaigrette

1/2 cup. Baby spinach

1/2 jar roasted red peppers

2 oz. crumbled Gorgonzola

2 Tbl. Gluten Free breadcrumbs

1 Tbl. Vampire Repellent seasoning


  • 1

    In a small mixing bowl, toss the baby spinach in balsamic vinaigrette. Destem the Portobello and place on a sheet pan. Lay slices of roasted pepper on the mushroom followed by the baby spinach. Top the mushrooms with a sprinkle of breadcrumbs, and optionally, a little parmesan if you have some hanging around.

  • 2

    Bake in a preheated 375 degree oven for 25 minutes. Remove and top with Gorgonzola. Return to the oven another 5 minutes or until well melted. Season with Vampire Repellent and serve.

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