Grilled Portobello Mushrooms
Prep:
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Cook:
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Ingredients
2 large portobello mushrooms
2 slices SCD-compliant bread
slices Monterey Jack cheese (to taste)
olive oil
red wine vinegar
thyme
dill
salt
pepper
sliced tomato
chopped green onions
sliced red and green peppers
1 clove garlic, chopped in large pieces
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2 large portobello mushrooms
2 slices SCD-compliant bread
slices Monterey Jack cheese (to taste)
olive oil
red wine vinegar
thyme
dill
salt
pepper
sliced tomato
chopped green onions
sliced red and green peppers
1 clove garlic, chopped in large pieces
No items found.
Rating
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Dietary Therapies
SCD
mSCD
IBD-AID P3
Dietary Requirements
Grain-Free
Gluten-Free
Lactose-Free
Soy Free
Instructions
- Brush portobellos (without stalks) and other veggies with vinaigrette sauce (olive oil, red wine vinegar, thyme, dill, salt, pepper).
- Broil/grill veggies under low heat.
- Serve mushrooms topped with veggies on toasted SCD-compliant bread.
- While mushrooms are hot, melt slices of jack cheese on top.
No items found.
Nutritional Info
Storage
Notes
Used with permission from
SCD Recipe
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